Conch Chowder
Ingredients
- pancetta
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- for the chowder
- 1/4 cup olive oil
- 4 tablespoons butter
- 1 large onion, medium dice
- 1 leek, cleaned andchopped
- 2 stalks celery, chopped
- 2 medium carrots, medium dice
- 8 cups fish stock
- 16 ounces conch meat
- salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
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