Ingredients
Serves 6
- 3 strips bacon, chopped
- 4 tablespoons olive oil
- 1 cup chopped red onion
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic
- 1 teaspoon seeded minced habanero chile
- Generous pinch of saffron threads
- 1/2 cup dry sherry
- 1/2 cup evaporated milk
- 1/4 cup cilantro with stems, coarsely chopped, plus more sprigs, for garnish
- Coarse salt and freshly ground black pepper
- 12 to 14 cups Seafood Stock
- 18 little neck clams, scrubbed
- 12 diver scallops or 36 bay scallops
- 6 jumbo head-on shrimp or prawns, peeled, deveined, and split
- 12 extra-large shrimp, peeled and deveined
- 1 1/2 pounds red snapper, cut into 4- to 6-inch pieces
- 18 mussels, debearded
- Freshly squeezed juice of 1 lime
Description
This Delicious Recipe Is Courtesy Of Michelle Bernstein.
Martha Stewart
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