Yield: 1 1/2 gallon
Measure | Ingredient |
---|---|
½ pounds | Bacon; chopped |
½ medium | Onion; diced |
½ \N | Stalk celery; diced |
½ teaspoon | Garlic; minced |
½ can | (#10) diced tomatoes |
½ can | (46 oz) tomato juice |
2 tablespoons | Tomato paste (to thicken) |
1 \N | Green pepper; diced |
1½ gallon | Fish stock or clam juice |
1 \N | Potato; peeled and diced |
½ cup | Sherry |
2½ pounds | Conch or clams |
1 \N | Bay leaf |
1 teaspoon | Fresh thyme |
½ teaspoon | Oregano |
\N \N | Salt and pepper to taste |
Cook conch in 1½ gallons stock until tender. Remove conch from stock and chop fine. Strain stock and set aside.
In a separate pan render bacon, then add vegetables; cook until soft.
Now add enough flour (3 to 4 tablespoons) to soak up the bacon fat.
Add all the other ingredients, except the potato; simmer for approximately 1 hour, add the diced potato and simmer for 1 more hour.
Submitted By DIANE LAZARUS On 01-13-95