CONCH CHOWDER
1 green bell pepper, diced 2 ribs celery, diced 1 small onion, diced 1 Tbsp. Olive Oil 1 carrot, diced 1 garlic clove, mashed to a paste with 1 tsp. salt 1 lb. fresh or frozen conch, minced 1 tsp. red pepper flakes (optional) bay leaves 1 tsp. crushed thyme 1 14-0z. can crushed tomatoes 1 qt. fish stock
Over medium heat, sweat onion, celery and pepper in oil. Add carrot, and cook, stirring, 3-4 mins. Add conch, garlic and pepper flakes. Lower heat and saute, stirring, 3-4 mins. Add pepper flakes, bay leaves and thyme, saute 2-3 mins. Add tomatoes and fish stock and simmer, covered, about 25 minutes, stirring occasionally. Yields 4 8-oz. servings.
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