Recipe: MA's Bahamian Conch Chowder

MA'S BAHAMIAN CONCH CHOWDER

Mike Burgeen and Andy Putetti, the MA in their restaurant name, MA's Fish Camp restaurant in Islamorada, are professional sport fishing guides who decided to open a restaurant. Now they fish and cook. Mike and Andy's Bahamian Chowder is a specialty there. They infuse the chowder with habanera peppers. According to Andy, "they make hot taste sweet." These are one of the hottest peppers known. He cautions, "remove the peppers after the vegetables are sauteed."

1/2 pound conch
1 tablespoon butter
3/4 cup sliced onion
3/4 cup sliced carrots
3/4 cup sliced celery
1/2 habanera pepper, seeds and ribs removed (other hot peppers can be substituted)
4 cups fish broth
1/2 cup tomato paste
2 teaspoons dried thyme
3 teaspoons Old Bay seasoning
2 cups Russet potato, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper to taste

Remove orange foot from conch and chop in a food processor.

Heat butter in a large saucepan over medium-high heat and add onion, carrots, celery and habanera pepper. Saute until the vegetables begin to shrivel, about 5 minutes. Remove habanera pepper.

Add fish broth and tomato paste. Stir to combine paste with broth. Add thyme and Old Bay. Add potatoes and conch, bring to a simmer, cover and cook 25 minutes. Add salt and pepper to taste.

Makes 4 servings
Source: The Flavors of the Florida Keys by Linda Gassenheimer (Grove Atlantic)