FLORIDA CONCH OR SHRIMP SOUP (SALLYE)
Conch (pron.: /?konk/ or /?kont?/)[1] is a common name that is applied to a number of different medium to large-sized sea snails or their shells. The term generally applies to large sea snails whose shell has a high spire and a noticeable siphonal canal (in other words, the shell comes to a point at both ends). This soup is made...
Provided by sallye bates
Categories Fish Soups
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Pulse the conchs or shrimp in food processor until chopped fine. Transfer to a pot half-filled with water and bring to a boil. Once water boils, drain off in sieve Return conchs to pot after drained and refill pot with water (about 4 quarts)
- 2. In heavy skillet (I use my cast iron) over medium high heat, fry salt pork and onions until golden brown. Add tomatoes, potatoes and rice and mix well. Note: If you use minute rice, do not add it until about 10 minutes before soup is done. Continue cooking, stirring continually just until mixture begins to boil Pour into pot with conchs, add seasonings and bay leaves
- 3. Continue cooking at a simmer until vegetables are tender (about 30 minutes) Remove from heat, add evaporated milk and blend. NOTE: DO NOT LET MIXTURE BOIL AFTER MILK IS ADDED.
- 4. Ladle into individual serving dishes, garnish with chopped fresh cilantro and/or chopped green onions if desired and serve immediately. Good served as an entree or as a main dish with hard rolls, oyster crackers, or baguettes.
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