Yield: 8 Servings
Measure | Ingredient |
---|---|
½ \N | Jalapeno |
½ \N | Red pepper |
½ \N | Green pepper |
½ \N | Spanish onion |
1 \N | Potato |
1 pounds | Ground conch |
2 \N | Diced roma tomatoes |
½ cup | Dry sack sherry |
3 ounces | Clam base or clam juice |
8 \N | Sprigs fresh thyme; stemmed |
1 \N | Bay leaf |
½ tablespoon | Black pepper |
Boil potatoes until al dente. Reserve water. Sweat vegetables until tender.
Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid.
Bring to a boil and remove from heat. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary. Note: Heat Scale: Mild busted by Suzanne
Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436<SKnight436@...> on Mar 7, 1998