Caribbean Conch Chowder - cooking recipe

Ingredients

1 lb conch, trimmed, tenderized
3 tablespoons lime juice, strained
5 tablespoons tomato paste
4 slices bacon, chopped
3 tablespoons oil
1 onion, finely chopped
3 celery ribs, finely chopped
4 garlic cloves, minced
1 green bell pepper, seeded, finely chopped
1 chili pepper, seeded, finely chopped (goat, scotch bonnet, habanero)
4 tomatoes, seeded, chopped
1/4 cup rum
1 lb potato, peeled, diced
1 bay leaf
1 teaspoon thyme, dried
1 teaspoon Tabasco sauce
salt, to taste
pepper, to taste
1/4 cup cilantro, chopped fresh

Preparation

Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.