Title: Conch Stew
Categories: Seafood Vegetable Soup
Yield: 1 Quart

1/2	lb	Cleaned, skinned conch meat
1	sm	Onion, chopped
3	tb	Vegetable oil
2	tb	All-purpose flour
2	c	Water
2	md	Potatoes, peeled and cubed
1/2	ts	Salt
1/4	ts	Pepper

Pound conch to 1/8-inch thickness, using a meat mallet or rolling pin. Cut conch into bite-size pieces; set aside.

Saute onion in oil in a medium saucepan until tender; add flour, stirring frequently, until browned.

Add conch, water, potatoes, salt, and pepper; stir until well until blended. Cook over medium heat, stirring frequently, until potatoes are tender. Serve immediately.

1 The Southern Heritage Sea and Stream Cookbook. Oxmoor House. Birmingham, AL

MM Format by John Hartman Indianapolis, IN

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