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Ingredientes
- 1/2 x jalapeno
- 1/2 x red pepper
- 1/2 x green pepper
- 1/2 x Spanish onion
- 1 x potato
- 1 lb grnd conch
- 2 x Roma tomatoes diced
- 1/2 c. dry sherry
- 3 ounce clam base or possibly clam juice
- 8 x fresh thyme sprigs stemmed
- 1 x bay leaf
- 1/2 Tbsp. freshly-grnd black pepper
Direcciones
- Boil potatoes till al dente. Reserve water.
- Sweat vegetables till tender. Add in conch and saute/fry 10 min. Deglaze with sherry, clam base, and seasonings. Add in 6 c. of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat.
- To serve, bring to boil, add in a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 633g | |
| Calories 432 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 340mg | 14% |
| Potassium 1420mg | 41% |
| Total Carbs 71.01g | 19% |
| Dietary Fiber 9.1g | 30% |
| Sugars 21.75g | 14% |
| Protein 6.8g | 11% |
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