Seafood Pepperpot

Name: Seafood Pepperpot
Yield: 8 to 10 portions
Ingredients: 1 pound sea scallops; 1 pound large shrimp, peeled and deveined; 8 ounces lump crabmeat, cartilage removed; grated zest of 2 oranges; ¼ cup chopped fresh Italian (flat-leaf) parsley; 1½ pounds okra, trimmed and sliced diagonally; 1 pound bacon, cut into ½-inch pieces; 2 red bell peppers, cut into ½-inch pieces; 2 tablespoons olive oil; 6 large cloves garlic, minced; 1 large onion, peeled and cut into ½-inch pieces; 3 fresh jalapeño peppers or other hot green chile peppers, cored, seeded, and finely minced (see Note); 2 cups canned plum tomatoes with their juice; 4 teaspoons dried thyme; 3 fresh jalapeño peppers or other hot green chile peppers, cored, seeded, and finely minced (see Note); 1 teaspoon cayenne pepper; 3 large bay leaves; 2 cups Berta’s Chicken Stock or canned broth; 3 cups bottled clam juice; 2 pounds grouper fillets, cut crosswise into 2 inch slices; 2 cups Berta’s Chicken Stock or canned broth

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The sweetness of shrimp, crab, scallops, and grouper combined with sweet and hot peppers is a favorite of Caribbean residents and visitors alike. Each island has its own variation, depending on the herbs and spices grown there. This is great year-round—somehow those peppers just make a hot day feel cooler. Serve this over rice or another mild-flavored grain like barley.

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method