(Appetizer) Executive Chef Colleen Simpson - National School Meals Programme, Antigua PREPARATION TIME: 45mins. COOKING TIME: 25mins. SERVES: 6 Ingredients 1 lb (450 g) conch, pounded, diced 1 cup (225 g) butter ⁄4 cup (60 g) red bell peppers, diced
1
2-3 local seasoning peppers, finely diced ⁄4 cup (60 g) carrots, diced
1
⁄4 cup (75 g) onions, diced
1
1 cup (140 g) flour 12 cups (3 ltr) conch stock from cooking the conch 1 cup (200 g) potatoes, diced 2 cups (480 ml) heavy cream 1 tbsp chopped parsley Salt and pepper to taste
Joseph Drouhin Chablis "Propriétés" "Réserve de Vaudon" Region: France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: An elegant
Method for Conch In a large saucepan over medium heat place 3 ⁄2 litres water and add the diced conch. 1
Cook the conch for 30 minutes, or until the meat is tender. Set aside the conch meat, and save the conch stock for the chowder. Method for Chowder
wine, with a typical
In a large saucepan melt the butter, add the diced peppers, carrots and onions, and sauté
Chablis nose, where
for 5-6 minutes. Add the flour and stir constantly for about 8 minutes over medium heat.
aromas of citrus (lemon)
Add 1 litre of conch stock and stir vigorously until mixture becomes very thick. Gradually
fern and even salty sensations predominate. On the palate: vigorous and lively, but in a soft
CARIBBEAN CONCH CHOWDER
Caribbean Conch Chowder
add the remaining stock, stirring vigorously after each addition. Add the potatoes and conch and simmer until the potatoes are al dente. Lower heat, add parsley, season and stir in the cream. Serve hot. Garnish with a sprig of parsley.
mode. A lot of finesse and balance.
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