Yield: 1 Quart
Measure | Ingredient |
---|---|
½ pounds | Cleaned, skinned conch meat |
1 small | Onion, chopped |
3 tablespoons | Vegetable oil |
2 tablespoons | All-purpose flour |
2 cups | Water |
2 mediums | Potatoes, peeled and cubed |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
\N 1 | The Southern Heritage Sea |
\N \N | and Stream Cookbook. |
\N \N | Oxmoor House. Birmingham, AL |
Pound conch to ⅛-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. MM Format by John Hartman Indianapolis, IN