Norman's creamy conch chowder w saffron and toasted coconut

1 servings

Ingredients

Quantity Ingredient
¼ pounds Bacon; diced
½ cup Olive oil
2 Jalapenos; seeded and diced
1 large Yellow onion; diced
½ bunch Celery; diced
1 Green pepper; diced
1 Yellow pepper; diced
2 Banana peppers; diced
1 tablespoon Crushed red pepper
10 smalls New potatoes; diced
1 quart Peeled; crushed plum tomatoes
1 quart Tomato puree
3 Bay leaves
1 bunch Fresh thyme
1 bunch Fresh oregano
1 bunch Fresh marjoram
1 bunch Fresh basil
2 quarts Fish stock
2 cups Clam juice
1 quart Heavy cream
2½ pounds Cleaned and ground conch meat
2 Pinches Saffron
Salt; to taste
Freshly-ground black pepper; to taste
1 cup Toasted coconut
2 tablespoons Chopped chives
Tabasco sauce

Directions

In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse - Adapted from Norman Van Aken's, Feast of Sunlight From the TV FOOD NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-25-1997

Recipe by: Emeril Lagasse - Adapted from Norman Van Aken Converted by MM_Buster v2.0l.

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