Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. In a pot, combine butter and a couple of table spoons of olive oil and sauté onions, leeks and peppers.
  2. Let cook for a couple of minutes until soften. Add chopped garlic.
  3. Add flour to the pot and cook together until flour becomes amber, than add stock.
  4. Bring to a simmer, than add tomato purée and tomato concasse, add your...

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METHOD

  1. In a pot, combine butter and a couple of table spoons of olive oil and sauté onions, leeks and peppers.
  2. Let cook for a couple of minutes until soften. Add chopped garlic.
  3. Add flour to the pot and cook together until flour becomes amber, than add stock.
  4. Bring to a simmer, than add tomato purée and tomato concasse, add your cooked conch.
  5. Add scotch bonnet for flavor, thyme and season with salt, pepper and old bay. Make sure you are tasting as to not over season.
  6. Leave to simmer until soup starts to thicken & finish with fresh chopped parsley and a drizzle of olive oil.

(Optional) finish with a squeeze of lime.

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Ingredients 4 persons
  • 1lb of conch-cooked
  • Sea Salt
  • 2 cloves of Garlic: chopped
  • 1 bunch of leeks: diced
  • 1 onions: diced
  • 1 red pepper: diced
  • 1 green pepper: diced
  • 1 can of tomato purée
  • 1 can of tomato concasse
  • 1qt of fish or chicken stock
  • ½ Scotch bonnet pepper
  • Flour and Butter for a roux
  • Thyme
  • Parsley (chopped) roughly
  • 1 can of coconut milk
  • Olive oil
  • Black pepper
  • Old bay seasoning.
Recipes. The Cook & Chef Institute