Caribbean Fish Pot Recipe
Ingredients
| Bacon - 1 lb, sliced , cut crosswise into 1/2-inch pieces | ||
| Okra- 1 1/2 lbs, tops trimmed, sliced on the diagonal into 1/2-inch slices | ||
| Olive oil | 2 Tablespoon | |
| Red bell peppers - 2, stemmed, seeded, and cut into 1/2-inch dice | ||
| Onion - 1 large, cut into 1/2-inch dice | ||
| Garlic - 6 large cloves, minced | ||
| Plum tomatoes - 2 cups, canned with their juices, crushed | ||
| Scotch bonnet (or other hot chili) - 1 to 2 teaspoons minced (seeds and ribs removed), or to taste | ||
| Thyme leaves | 1/4 Cup (16 tbs), dried | |
| Bay leaves | 3 | |
| Cayenne pepper | 1/2 Teaspoon | |
| Fish stock or bottled clam juice - 3 cups | ||
| Chicken broth - 2 cups, defatted | ||
| Grouper or red snapper fillets - 2 lbs, skinned and cut crosswise into 2-inch slices | ||
| Sea scallops | 1 Pound | |
| Shrimp | 1 Pound | |
| Crabmeat - 8 oz lump, picked over for shell and cartilage | ||
| Zest of 2 oranges - grated | ||
| Cilantro leaves | 1/4 Cup (16 tbs), garnish | |
Directions
MAKING
1) In a large heavy pot, cook the bacon over a medium heat until transparent.
2) Stir in the okra and cook for about 5 minutes until the bacon is slightly brown.
3) Add the oil, then stir in the bell peppers, onion, and garlic, then cook for 7 to 10 minutes until the vegetables are softened.
4) Stir in the tomatoes, chili, thyme, bay leaves, and cayenne pepper, then cook over a medium-low heat for 15 minutes.
5) Pour in the fish stock and chicken broth, then partially cover and cook for another 30 minutes.
6) Add the fish fillets and seallops, then cook uncovered over a medium-high heat for 2 minutes.
7) Stir in the shrimp and cook for another 2 minutes. Then stir in the crabmeat and cook for another 1 minute.
8) Fold in the orange zest and sprinkle with the chopped cilantro.
SERVING
9) Serve immediately on individual serving plates.
1) In a large heavy pot, cook the bacon over a medium heat until transparent.
2) Stir in the okra and cook for about 5 minutes until the bacon is slightly brown.
3) Add the oil, then stir in the bell peppers, onion, and garlic, then cook for 7 to 10 minutes until the vegetables are softened.
4) Stir in the tomatoes, chili, thyme, bay leaves, and cayenne pepper, then cook over a medium-low heat for 15 minutes.
5) Pour in the fish stock and chicken broth, then partially cover and cook for another 30 minutes.
6) Add the fish fillets and seallops, then cook uncovered over a medium-high heat for 2 minutes.
7) Stir in the shrimp and cook for another 2 minutes. Then stir in the crabmeat and cook for another 1 minute.
8) Fold in the orange zest and sprinkle with the chopped cilantro.
SERVING
9) Serve immediately on individual serving plates.
Chef
