Creamy Cracked Conch Chowder with Saffron, Coconut, and Oranges Recipe

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Creamy Cracked Conch Chowder with Saffron, Coconut, and Oranges
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Ingredients:

Directions:

  1. Shellfish Cream:
  2. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
  3. Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
  4. While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
  5. Vegetable Garnish:
  6. Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
  7. In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
  8. Add the reserved potatoes, saffron cream, clams and mussels.
  9. Conch:
  10. Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
  11. To finish the dish:
  12. Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 889.09 Kcal (3722 kJ)
Calories from fat 587.11 Kcal
% Daily Value*
Total Fat 65.23g 100%
Cholesterol 184.14mg 61%
Sodium 448.37mg 19%
Potassium 1102.31mg 23%
Total Carbs 57.62g 19%
Sugars 17.05g 68%
Dietary Fiber 6.77g 27%
Protein 24.13g 48%
Vitamin C 64.1mg 107%
Vitamin A 1.3mg 42%
Iron 8.6mg 48%
Calcium 193.2mg 19%
Amount Per 100 g
Calories 161.86 Kcal (678 kJ)
Calories from fat 106.88 Kcal
% Daily Value*
Total Fat 11.88g 100%
Cholesterol 33.52mg 61%
Sodium 81.63mg 19%
Potassium 200.67mg 23%
Total Carbs 10.49g 19%
Sugars 3.1g 68%
Dietary Fiber 1.23g 27%
Protein 4.39g 48%
Vitamin C 11.7mg 107%
Vitamin A 0.2mg 42%
Iron 1.6mg 48%
Calcium 35.2mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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