Shellfish Cream:
Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
Vegetable Garnish:
Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
Add the reserved potatoes, saffron cream, clams and mussels.
Conch:
Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
To finish the dish:
Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	889.09 Kcal (3722 kJ)
Calories from fat	587.11 Kcal
		% Daily Value*
Total Fat	65.23g	100%
Cholesterol	184.14mg	61%
Sodium	448.37mg	19%
Potassium	1102.31mg	23%
Total Carbs	57.62g	19%
Sugars	17.05g	68%
Dietary Fiber	6.77g	27%
Protein	24.13g	48%
Vitamin C	64.1mg	107%
Vitamin A	1.3mg	42%
Iron	8.6mg	48%
Calcium	193.2mg	19%

Amount Per 100 g
Calories	161.86 Kcal (678 kJ)
Calories from fat	106.88 Kcal
		% Daily Value*
Total Fat	11.88g	100%
Cholesterol	33.52mg	61%
Sodium	81.63mg	19%
Potassium	200.67mg	23%
Total Carbs	10.49g	19%
Sugars	3.1g	68%
Dietary Fiber	1.23g	27%
Protein	4.39g	48%
Vitamin C	11.7mg	107%
Vitamin A	0.2mg	42%
Iron	1.6mg	48%
Calcium	35.2mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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