| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Bahamian |
Posted |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
Jalapeno |
| 1/2 |
|
Red pepper |
| 1/2 |
|
Green pepper |
| 1/2 |
|
Spanish onion |
| 1 |
|
Potato |
| 1 |
lb |
Ground conch |
| 2 |
|
Diced roma tomatoes |
| 1/2 |
c |
Dry sack sherry |
| 3 |
oz |
Clam base or clam juice |
| 8 |
|
Sprigs fresh thyme; stemmed |
| 1 |
|
Bay leaf |
| 1/2 |
tb |
Black pepper |
INSTRUCTIONS
Boil potatoes until al dente. Reserve water. Sweat vegetables until tender.
Add conch and saute 10 minutes. Deglaze with sherry, clam base, and
seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid.
Bring to a boil and remove from heat. To serve, bring to boil, add a touch
of cream (for color), tighten with a simple roux, remove from heat, and
finish with sherry as necessary. Note: Heat Scale: Mild
busted by Suzanne
Recipe by: Chile Pepper Magazine 10/97
Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998
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