Conch Chowder
0.75 h
4 raciones
Difficulty:
Media
Ingredients
1lb of conch-cookedSea 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.
METHOD
- In a pot, combine butter and a couple of table spoons of olive oil and sauté onions, leeks and peppers.
- Let cook for a couple of minutes until soften. Add chopped garlic.
- Add flour to the pot and cook together until flour becomes amber, than add stock.
- Bring to a simmer, than add tomato purée and tomato concasse, add your cooked conch.
- Add scotch bonnet for flavor, thyme and season with salt, pepper and old bay. Make sure you are tasting as to not over season.
- 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.
