Dutch Oven Recipes – Seafood Stew
Baja Seafood Stew
This is a great recipe that you will pleasantly enjoy sitting around your fire pit this summer.
We are sending more recipes this time of year for our camping friends & coming across this great seafood stew recipe for our readers in our files was something we knew everyone would enjoy.
We want to share this recipe with some news from our online store Iron Cooker. There is an upcoming event you will want to attend this year, Iron Cooker will be set up showing products & giving samples of Camp Dog Cajun Seasonings with Chili & fries. We sure hope to see you at Hiawatha Sportsman Club in Engadine Michigan on the 15th & 16 of June. http://www.facebook.com/SportsmansTriathlon Come share your camping stories & recipes ideas with us. We always enjoy seeing people & making new friends so try to attend this event if you can! Enjoy your seafood stew recipe.
Baja Seafood Stew
1/2 c Onion; Chopped, 1 Medium
1/2 c Green Chiles; Chopped
2 Cloves Garlic;Finely Chopped
1/4 c Olive Oil
2 c White Wine; Dry
1 tb Orange Peel; Grated
1 1/2 c Orange Juice
1 tb Sugar
1 tb Cilantro; Fresh, Snipped
1 ts Basil Leaves; Dried
1 ts Salt
1/2 ts Pepper
1/2 ts Oregano Leaves; Dried
28 oz Italian Plum Tomatoes; *
24 Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish; **
6 oz Crabmeat; Frozen, ***
Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. **
The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that
are cut into 1-inch pieces.
*** Crabmeat should be thawed, drained and cartilage removed. Cook and stir
onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in
remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer
uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10
minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish
and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are
pink and fish flakes easily with fork, 4 to 5 minutes.
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I’m not sure why you need to re-season. I didn’t use my cast iron for the deep pit, I used a larger stasnleis steel pan, it cleans wonderfully with steel wool. I do use my dutch oven for coal cooking. I place the coals all around and on top. Perhaps try coating with soap? It works for steel. I’ve just not had to re-season mine. Is it that you end up with a lot of moisture after the fire cools? Wet is bad for cast iron. I’ll dig around and see if I can find an answer for you.
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