Norman's creamy conch chowder with saffron & toasted coco

1 servings

Ingredients

QuantityIngredient
¼poundsbacon; diced
½cupolive oil
2.00jalapenos; seeded and diced
1.00largeyellow onion; diced
½bunchcelery; diced
1.00green pepper; diced
1.00yellow pepper; diced
2.00banana peppers; diced
1.00tablespooncrushed red pepper
10.00smallnew potatoes; diced
1.00quartpeeled; crushed plum tomatoes
1.00quarttomato puree
3.00bay leaves
1.00bunchfresh thyme
1.00bunchfresh oregano
1.00bunchfresh marjoram
1.00bunchfresh basil
2.00quartfish stock
2.00cupclam juice
1.00quartheavy cream
poundscleaned and ground conch meat
2.00pinches saffron
1salt; to taste
1freshly-ground black pepper; to taste
1.00cuptoasted coconut
2.00tablespoonchopped chives
1tabasco 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.

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