Ben Sargent’s Bahamian Seafood Chowder

Name: Ben Sargent’s Bahamian Seafood Chowder
Yield: serves 10
Ingredients: 2 tablespoons unsalted butter; 1 1/2 pounds conch (see Note), pounded to 1/8-inch thickness and cut into 1/2-inch-wide strips; 1 large Spanish onion, halved and thinly sliced; Kosher salt and freshly ground black pepper; 2 red bell peppers, diced; 2 green bell peppers, diced; 3 tablespoons Jamaican curry powder; 1/2 teaspoon cayenne pepper; Pinch of sweet paprika; 1 bay leaf; 1 quart heavy cream; 3 cups fish stock (see Sources, page 269), bottled clam juice, or vegetable stock; 1 (28.5-ounce) can peeled tomatoes, crushed by hand, with juices; 2 (13-ounce) cans coconut milk; 1/4 cup cream of coconut, such as Coco Lopez; 3 pounds russet or other baking potatoes, peeled and diced; 3 large carrots, peeled and diced; 2 large green plantains, peeled, quartered lengthwise, and diced; 2 yellow plantains, peeled, halved lengthwise, and diced; 1 pound firm-fleshed white fish, such as mahimahi, cut into 1/2-inch pieces; 1/4 cup chopped fresh flat-leaf parsley leaves; Hot sauce, for serving

December 9, 2011

Cooks' Note

Conch is generally available frozen. It must be trimmed and then pounded. Use a paring knife to trim off any silver skin or yellow patches, which will remain tough no matter how long they are pounded or cooked. Then put the conch pieces between sheets of plastic wrap and pound with a meat mallet.

Recipe notes

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