1554. KEY WEST CONCH and BACON STEW

makes 4 to 6 servings


4 slices double-smoked slab bacon, cut into small pieces
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 ripe medium tomatoes, chopped and juices retained
2 medium potatoes, peeled and cut into ½-inch cubes
2 pounds frozen conch meat, thawed, pounded till quite thin, and cut into 1-inch pieces
2 bay leaves
salt and freshly ground black pepper to taste
2½ cups water
One 5-ounce can evaporated milk

In a large, heavy pot, fry the bacon over moderate heat till almost crisp, then add the onion, celery, and garlic and cook, stirring, till soft, about 3 minutes. Add the tomatoes with their juices, potatoes, conch, bay leaves, salt and pepper, and water and bring to a boil. Reduce the heat to low, cover, and simmer till the conch is tender, about 1 hour. Pour in the evaporated milk and stir till the stew is heated through, never allowing it to boil. Serve hot in wide soup bowls.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007