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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.