• prep: 0 hr
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servings:

This delicious recipe is courtesy of Michelle Bernstein.

• 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

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