- 1/4 cup olive oil
1 Scotch bonnet chile , stem and seeds discarded, minced
6 shallots, peeled and sliced thinly
4 cloves garlic , peeled and thinly sliced
12 small clams, scrubbed
12 mussels, scrubbed and debearded
1 star anise
1 tablespoon roughly cracked black pepper
3 cups freshly squeezed orange juice
1 scant tablespoon saffron
1 quart heavy cream
1 cup coconut milk
6 new potatoes, scrubbed and diced medium
2 ounces smoked slab bacon, rind removed
1/2 cup pure olive oil
3 tablespoons butter
4 cloves garlic, sliced thinly
1 poblano chile , stem and seeds discarded, minced
1/2 red onion , peeled and diced medium
2 large carrots, peeled and diced medium
1/2 bulb fennel , cored and diced medium
2 celery stalks, cleaned and diced medium
1 red bell pepper, stem and seeds discarded, diced medium
1 cup sweet corn kernels Kosher salt and freshly cracked black pepper
1/2 cup roughly chopped cilantro leaves
2 bay leaves, broken
3/4 pound cleaned, pounded conch Kosher salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 eggs , beaten with
4 teaspoons half-and-half
1 1/2 cups panko crumbs (Japanese) Canola oil , to saute the conch Orange sections, for garnish Cilantro sprigs, for garnish Toasted coconut, for garnish