Seafood Stew

• 6 slices OSCAR MAYER Bacon, chopped
• Red Sofrito
• 1 small onion, sliced
• 1 qt. (4 cups) chicken broth
• 1 can (14.5 oz.) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1 cup canned unsweetened coconut milk
• 1/2 cup fresh cilantro
• 1 serrano chile
• 1-1/2 lb. fresh mussels (about 50), cleaned, scrubbed with beards removed
• 1 lb. skinless red snapper fillets, cut into 8 pieces
• 1 lb. uncooked deveined peeled medium shrimp Safeway 1 lb For $8.99 thru 02/09

1. Cook bacon in 7-qt.
2. stockpot.
3. Use slotted spoon to remove bacon from pan, reserving 1 tsp.
4. drippings in pan.
5. Drain bacon on paper towels.
6. Add Red Sofrito and onions to pan; cook 3 min., stirring frequently.
7. Stir in next 5 ingredients; bring to boil.
8. Simmer on low heat 10 min.
9. Add mussels; cover.
10. Cook 2 min.
11. Add red snapper; cook, covered, 2 min.
12. Add shrimp; cook, covered, 4 min.
13. or until shrimp turn pink.
14. Discard any unopened mussels.
15. Top stew with bacon.

bacon, red sofrito, onion, chicken broth, tomatoes, milk, fresh cilantro, serrano chile, fresh mussels, skinless red snapper, shrimp

Taken from www.kraftrecipes.com/recipes/seafood-stew-128175.aspx (may not work)