Prep 20 mins
Cook 30 mins
This is a tomato-based chowder with a slight smoky flavor thick with diced potato and conch (available in Miami at Omar Seafood, 2111 NW 10th Ave., near 20th Street, 305-545-5741). If fresh conch is not available, use frozen conch ( fresh & frozen available in US from www.angelfire.com/fl5/cfarmsllc/ ). Serve with cornbread or spoon over rice. Happily found in the Miami Herald said to be adapted from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999).
- 1⁄4 cup salt pork, finely diced or 1⁄4 cup bacon
- 2 yellow onions, finely chopped
- 1 garlic clove, minced
- 1 sprig fresh thyme
- 2 green bell peppers, cored, seeded and diced
- 2 celery ribs, sliced crosswise
- 1 lb tomatoes, ripe or 2 large tomatoes or 1 (16 ounce) canwhole tomatoes with juice
- 1⁄4 cup tomato paste
- 6 conch, pounded with a meat hammer and diced (thawed if frozen)
- 1 lb potato, peeled and diced (about 4 medium red-skinned)
- black pepper, freshly ground to taste
- hot sauce (try a nice Bahamian one if you can)
- 1 dash sherry wine (optional)
- In a 4-quart heavy saucepan, fry the salt pork until golden brown.
- Add onions, garlic, thyme, bell peppers and celery to the pot. Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
- Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil. Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
- Taste and adjust for salt and pepper. Add hot sauce to taste (or serve it on the side). Add a splash of sherry at the end of cooking for zest, if you wish.