Caribbean Fish Pot

• 1 lb. sliced bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 lb. okra, tops trimmed, sliced into 1/2-inch pieces
• 2 Tbsp. olive oil
• 2 red bell peppers, cut into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch pieces
• 6 large cloves garlic, minced
• 2 c. canned tomatoes with their juices, crushed
• 1 to 2 tsp. Scotch Bonnet, minced, or other hot chilies
• 1/4 c. fresh thyme leaves, or 1 Tbsp. dried
• 3 bay leaves
• 1/2 tsp. cayenne pepper
• 3 c. bottled clam juice
• 2 c. chicken broth
• 2 lb. grouper or red snapper fillet, cut into 2-inch slices
• 1 lb. sea scallops
• 1 lb. large shrimp, peeled and deveined
• 8 oz. lump crabmeat, picked over for shell and cartilage
• grated zest of 2 oranges
• 1/4 c. coarsely chopped fresh cilantro leaves, for garnish

1. In a large heavy pot, cook the bacon over medium heat until translucent.
2. Add the okra and continue cooking until the bacon is slightly brown, about 5 minutes.
3. Add the oil, bell peppers, onion and garlic; continue cooking until the vegetables are softened, 7 to 10 minutes.
4. Add the tomatoes, chili, thyme, bay leaves and cayenne pepper, cook over medium-low heat for 15 minutes.
5. Add the clam juice and chicken broth and cook, partially covered, for 30 minutes more.
6. Add the fish fillets and scallops, cook, uncovered, over medium-high heat for 2 minutes.
7. Add the shrimp and cook 2 minutes longer.
8. Add the crabmeat and cook 1 minute more.
9. Stir gently after each addition.
10. Fold in the orange zest and sprinkle with the cilantro.
11. Serve immediately.
12. Serves 8 to 10.

bacon, okra, olive oil, red bell peppers, onion, garlic, tomatoes, scotch bonnet, thyme, bay leaves, cayenne pepper, clam juice, chicken broth, grouper, shrimp, lump crabmeat, oranges, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930651 (may not work)