Caribbean Fish Pot
A vibrant Caribbean seafood stew packed with bold flavors from spices, fresh seafood, and vegetables, perfect for gatherings and seafood lovers seeking a spicy, hearty dish.
Ingredients
- 1 lb. sliced bacon ⓘ
- 1 1/2 lb. okra ⓘ
- 2 Tbsp. olive oil ⓘ
- 2 red bell peppers ⓘ
- 1 large onion
- 6 large cloves garlic ⓘ
- 2 c. canned tomatoes with their juices ⓘ
- 1 to 2 tsp. Scotch Bonnet or other hot chilies
- 1/4 c. fresh thyme leaves ⓘ
- 1 Tbsp. dried thyme ⓘ
- 3 bay leaves ⓘ
- 1/2 tsp. cayenne pepper ⓘ
- 3 c. bottled clam juice ⓘ
- 2 c. chicken broth ⓘ
- 2 lb. grouper or red snapper fillet ⓘ
- 1 lb. sea scallops ⓘ
- 1 lb. large shrimp ⓘ
- 8 oz. lump crabmeat
Instructions
- 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 olive oil, bell peppers, onion, and garlic; continue cooking until the vegetables are softened, 7 to 10 minutes.
- Add the crushed tomatoes, minced Scotch Bonnet or hot chilies, 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 for 2 minutes longer.
- Add the crabmeat and cook for 1 minute more.
- Gently stir after each addition.
- Fold in the orange zest and sprinkle with cilantro.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
836
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).