A thick, hearty chowder loaded with tender conch, potatoes, carrots, and tomatoes in a savory broth.
Ingredients
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500g conch meat, diced
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2 tbsp vegetable oil
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1 onion, diced
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2 celery stalks, diced
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2 carrots, diced
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2 potatoes, cubed
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2 tomatoes, diced
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2 tbsp tomato paste
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4 cups fish stock
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1 tsp thyme
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1 bay leaf
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Salt and pepper to taste
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1 lime, juiced
Instructions
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1
Tenderize conch by pounding with a meat mallet. Dice into small pieces.
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2
Heat oil in a large pot. Saute onion, celery, and carrots until softened, about 5 minutes.
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3
Add tomato paste and cook 1 minute.
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4
Add potatoes, tomatoes, fish stock, thyme, and bay leaf. Bring to a boil.
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5
Add conch. Reduce heat and simmer 45 minutes until conch is tender.
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6
Season with salt, pepper, and lime juice. Remove bay leaf before serving.
Did You Know?
Conch chowder vendors at Potter's Cay Dock in Nassau compete fiercely for the title of best chowder on the island.