One of My Favorite Recipes: Seafood Pepperpot

We got this recipe from an old favorite restaurant in Jamaica many years ago.
Sweet seafood combined with sweet and hot peppers are favorites of all inslanders-residents and visitors alike.

1 lb. bacon, cut crosswise into 1/2 inch pieces
1 1/2 lb. okra, tops removed, sliced diagonally (or canned okra, drained)
2 T olive oil
2 sweet red peppers, cut into 1/2 in. dice
1 large onion, peeled and cut into 1/2 in. dice
6 large cloves of garlic, peeled and minced
2 C canned plum tomatoes and their juice
3 fresh chili or jalapeno peppers, seeded and finely minced
4 t dry thyme
3 large bay leaves
1/2 t cayenne pepper
3 C bottled clam juice
2 C chicken broth
2 lb grouper filets, cut crossise into 2 inch slices
1 lb. sea scallops
1 lb. large shrimp, peeled and devined
1/2 lb. lump crabmeat, cartilage rmeo ed
Grated zest of 2 oragnes
1/4 C chopped Italian parsley

1. In a large skillet, cook bacon over medium heat until translucent. Add okra; continue cooking until okray is slightly brown and edges curl. If using canned okra; add it in step 3.

2. Add olive oil, red peppers, onion and garlic. Continue cooking until vegetables are soft.

3. Add tomatoes, chili peppers, thyme, bay leaves and cayenne pepper (and canned okra). Cook over medium-low heat for 15 minutes.

4. Add clam juice and chicken broth. Cook, partially covered, for 30 minutes more.

5. add the grouper and scallops and cook over medium-high heat for 2 minutes. Add shirmp and cook an additional 3 minutes. Add crabmeat and cook 1 minute more. Stir gently after each addition.

Fold in orange zest; sprinkle with parsley. Serve immediately. Serves 8-10.