Norman's creamy conch chowder w saffron and toasted coconut

1 servings

Ingredients

QuantityIngredient
¼poundsBacon; diced
½cupOlive oil
2Jalapenos; seeded and diced
1largeYellow onion; diced
½bunchCelery; diced
1Green pepper; diced
1Yellow pepper; diced
2Banana peppers; diced
1tablespoonCrushed red pepper
10smallsNew potatoes; diced
1quartPeeled; crushed plum tomatoes
1quartTomato puree
3Bay leaves
1bunchFresh thyme
1bunchFresh oregano
1bunchFresh marjoram
1bunchFresh basil
2quartsFish stock
2cupsClam juice
1quartHeavy cream
poundsCleaned and ground conch meat
2Pinches Saffron
Salt; to taste
Freshly-ground black pepper; to taste
1cupToasted coconut
2tablespoonsChopped chives
Tabasco sauce

Directions

In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add 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 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse - Adapted from Norman Van Aken's, Feast of Sunlight From the TV FOOD NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-25-1997

Recipe by: Emeril Lagasse - Adapted from Norman Van Aken Converted by MM_Buster v2.0l.