| 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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