Perch

 

Classic Seafood Recipes & Fish Recipes
KEY WEST SEAFOOD RECIPES: KEY WEST, FLORIDA
Appetizers, Soups, Entrees and Sauces

Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  KEY WEST RECIPES  |  Bibliography  |  Links

KEY WEST RECIPES:

SOUP RECIPES

  Conch Chowder
  Another Conch Chowder
  Conch Chowder #3

 

APPETIZERS

MAIN DISHES

SAUCES
 

 

 

CONCH CHOWDER #3

Yield: 3 Quarts

Ingredients

    1  Quart Fish Stock or Clam Juice
    1  Pound Potatoes -- diced

    1  Whole Yellow Onion -- chopped
    1/3  Pound Celery -- chopped
    1  Large Carrot -- chopped
    1  Tablespoon Garlic -- minced
    1  Pound   Conch -- ground
    4  Tablespoons Butter

    1  Can (3½ Cups) Diced Tomatoes
    1  Teaspoon Old Bay Seafood Seasoning
    1/2  Teaspoon Thyme
    1/2  Teaspoon Oregano
    1  Whole Key Lime -- juice from
    1  Pinch Cayenne Pepper
    1/4  Teaspoon White Pepper
    1/4  Teaspoon Black Pepper
    1  Tablespoon Parsley -- chopped
    Salt -- to taste


Directions

Cook Potatoes in Fish Stock until potatoes are barely done.

Sauté Vegetables and Conch in Butter.

Combine Potatoes & Stock, sautéed Vegetables & Conch with remaining ingredients.
Bring to a boil, and simmer for 30 minutes.

Adjust seasonings, adding some Tabasco if desired.

Serving Ideas: Serve with a TB of sherry in each bowl.
 

 

Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links  |  About & Contact


Please feel free to link to any pages of SeafoodFish.com from your website.

For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2012 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.