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Conch Chowder
1/2 pound fresh conch
3 cups water
Juice of 2 limes
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 stalks celery, minced
2 cloves garlic, minced
1 yellow pepper
2 scallions, white only, chopped
1 tablespoon sherry
1 cup soy milk powder
1/2 cup diced carrot
1 large potato, peeled, boiled, and diced
1 bay leaf
1 small hot pepper (jalapeno is ideal)
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/4 teaspoon dried thyme
1/2 teaspoon Pick a Pepper or Tabasco sauce
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon honey
parsley and hungarian paprika for garnish
1. Simmer conch in 3 cups of water and lime juice for 30 minutes, then cool. Dice conch when cooled. Reserve cooking water
2. In a stockpot, heat oil over medium heat and saute onion, celery, garlic, yellow pepper, scallions and sherry
3. Using reserved water, reconstitute in blender 1 cup soy milk. Add to the saute vegetables the soy milk, diced conch, carrots, and potato. Add bay leaf, jalapeno, pepper, salt, thyme, pepper sauce, mustard seeds, fennel seeds, and honey. Stir. Simmer an additional 15 minutes
4. Garnish with parsley and hungarian paprika. Yields 2 servings.
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