Yield: 8 Servings
|½ \N||Red pepper|
|½ \N||Green pepper|
|½ \N||Spanish onion|
|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