Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | bacon; diced |
| ½ cup | olive oil |
| 2.00 \N | jalapenos; seeded and diced |
| 1.00 large | yellow onion; diced |
| ½ bunch | celery; diced |
| 1.00 \N | green pepper; diced |
| 1.00 \N | yellow pepper; diced |
| 2.00 \N | banana peppers; diced |
| 1.00 tablespoon | crushed red pepper |
| 10.00 small | new potatoes; diced |
| 1.00 quart | peeled; crushed plum tomatoes |
| 1.00 quart | tomato puree |
| 3.00 \N | bay leaves |
| 1.00 bunch | fresh thyme |
| 1.00 bunch | fresh oregano |
| 1.00 bunch | fresh marjoram |
| 1.00 bunch | fresh basil |
| 2.00 quart | fish stock |
| 2.00 cup | clam juice |
| 1.00 quart | heavy cream |
| 2½ pounds | cleaned and ground conch meat |
| 2.00 \N | pinches saffron |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1.00 cup | toasted coconut |
| 2.00 tablespoon | chopped chives |
| 1 \N | tabasco sauce |
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.
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