Best 2 Baja Seafood Stew Recipes

Embark on a culinary journey to the vibrant coastal region of Baja California, Mexico, with our tantalizing Baja Seafood Stew recipe. This delectable dish captures the essence of Baja's rich culinary heritage, blending the freshest seafood with an array of aromatic spices and zesty flavors. Dive into the depths of this hearty stew, featuring succulent shrimp, tender fish fillets, and an assortment of seafood treasures, all simmering in a flavorful broth infused with the essence of the sea. Accompanying this main course are two additional recipes that elevate your dining experience: a zesty Pico de Gallo Salsa, bursting with vibrant flavors, and a creamy Avocado Salsa, adding a luscious touch to each bite. Get ready to transport your taste buds to the sun-kissed shores of Baja with this trio of culinary delights.

Here are our top 2 tried and tested recipes!

CIOPPINO (SEAFOOD STEW)

Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 17

Ingredients

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
Remove pot from heat. Stir in parsley. Season with salt and pepper.

SEAFOOD STEW

Seafood Stew image

Provided by Ina Garten

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Tips:

Use fresh seafood. This will make a big difference in the flavor of your stew. If you can't find fresh seafood, frozen seafood is a good option.
Don't overcook the seafood. Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
Use a variety of vegetables. This will add flavor and color to your stew. Some good options include onions, bell peppers, tomatoes, corn, and zucchini.
Use a flavorful broth. This will help to enhance the flavor of the stew. A good option is to use a combination of fish stock and vegetable stock.
Season the stew to taste. This is important to make sure that the stew has the right amount of flavor. You can add salt, pepper, garlic powder, onion powder, and other spices to taste.
Serve the stew with your favorite toppings. Some good options include sour cream, avocado, cilantro, and lime wedges.

Conclusion:

Baja seafood stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and can be made with a variety of different types of seafood. So next time you're looking for a quick and easy meal, give this stew a try. You won't be disappointed!

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