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