Caribbean Fish Pot - cooking recipe

Ingredients

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

Preparation

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.