Caribbean Fish Pot Recipe

Name: Caribbean Fish Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Caribbean Fish Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Fish Pot

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