Seafood Stew

Ingredients

• 6 slices oscar mayer bacon chopped
• 14.5 oz canned tomatoes diced undrained canned
• 4 cups chicken broth 
• 0.5 cup cilantro leaves fresh
• 1.5 lb mussels fresh with beards removed cleaned scrubbed ( 50)
• 1 small onion sliced
• 1 lb snapper fillets skinless red cut into 8 pieces
• 1  serrano chile 
• 1 lb shrimp deveined uncooked peeled
• 1 cup coconut milk unsweetened canned
• 45 servings sofrito red
• 45 servings sofrito red

Equipment

• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Cook bacon in 7-qt. stockpot. Use slotted spoon to remove bacon from pan, reserving 1 tsp. drippings in pan.
2. Drain bacon on paper towels.
3. Add Red Sofrito and onions to pan; cook 3 min., stirring frequently. Stir in next 5 ingredients; bring to boil. Simmer on low heat 10 min.
4. Add mussels; cover. Cook 2 min.
5. Add red snapper; cook, covered, 2 min.
6. Add shrimp; cook, covered, 4 min. or until shrimp turn pink. Discard any unopened mussels.
7. Top stew with bacon.