Norman's Creamy Conch Chowder With Saffron And Toasted Coconut
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Bacon (diced)1 cup
Olive Oil1 large
Yellow Onion (diced)1 tbsp
Crushed Red Pepper1 bunch
Thyme (fresh)1 bunch
Oregano (fresh)1 bunch
Marjoram (fresh)1 bunch
Basil (fresh)2 cups
Clam Juice2 pinches
Saffron1
Salt1 cup
Toasted Coconut2 tbsps
Chives (chopped)Directions:
1
In a large pot, render the bacon with olive oil
2
When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers
3
Add the crushed red pepper and season with salt and pepper
4
Add the potatoes, tomatoes and tomato puree
5
Reduce the heat and add the bay leaves
6
Tie the fresh herbs in cheese cloth and add to the pot
7
Whisk in the fish stock, clam juice, and cream
8
Bring up to the boil and reduce to a simmer
9
Cook for 15 to 20 minutes or until the potatoes are fork tender
10
Whisk in conch and saffron
11
Simmer for 2 to 3 minutes
12
Season with salt and pepper
13
Ladle into a shallow bowl and garnish with coconut and chives and Tabasco