Bahamian conch chowder

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

This island chowder is packed with tender conch, peppers, tomato and potato in a bright broth with a hint of lime.

Serves: 6 people

Preparation time: 9 min

Ingredients

• conch meat, finely chopped – 1 lb
• olive oil – 2 tbsp
• yellow onion, chopped – 1
• celery stalks, diced – 2
• red bell pepper, diced – 1
• garlic, minced – 3 cloves
• diced tomatoes – 1 can (14 oz)
• potatoes, diced – 2 cups
• fish stock – 7 cups
• tomato paste – 1 tbsp
• lime juice – 2 tbsp
• fresh thyme – 2 sprigs
• salt – to taste
• black pepper – to taste

Method

1. Heat the olive oil and soften the onion, celery, bell pepper and garlic.
2. Add the chopped conch and cook for 3 minutes to firm it up slightly.
3. Stir in the tomatoes, tomato paste, potatoes, thyme and fish stock.
4. Simmer gently until the potatoes are tender and the conch is cooked but not tough.
5. Finish with lime juice, salt and pepper and serve the chowder hot.