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Рецепт Norman"S Creamy Conch Chowder With Saffron And Toasted Coconut
by Global Cookbook

Norman"S Creamy Conch Chowder With Saffron And Toasted Coconut
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Ингредиенты

  • 1/4 lb Bacon diced
  • 1/2 c. Extra virgin olive oil
  • 2 x Jalapenos seeded and diced
  • 1 lrg Yellow onion diced
  • 1/2 bn Celery diced
  • 1 x Green pepper diced
  • 1 x Yellow pepper diced
  • 2 x Banana peppers diced
  • 1 Tbsp. Crushed red pepper
  • 10 sm New potatoes diced
  • 1 quart Peeled, crushed plum tomatoes
  • 1 quart Tomato puree
  • 3 x Bay leaves
  • 1 bn Fresh thyme
  • 1 bn Fresh oregano
  • 1 bn Fresh marjoram
  • 1 bn Fresh basil
  • 2 quart Fish stock
  • 2 c. Clam juice
  • 1 quart Heavy cream
  • 2 1/2 lb Cleaned and grnd conch meat
  • 2 pch Saffron
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. Toasted coconut
  • 2 Tbsp. Minced chives
  •     Tabasco sauce

Инструкции

  1. In a large pot, render the bacon with extra virgin olive oil. When the bacon is rendered, add in the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add in the crushed red pepper and season with salt and pepper. Add in the potatoes, tomatoes and tomato puree. Reduce the heat and add in the bay leaves. Tie the fresh herbs in cheese cloth and add in to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 min or possibly till the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 min. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.