Conch stew
1 Quart
Ingredients
| Quantity | 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 |
| 1 | The Southern Heritage Sea | |
| and Stream Cookbook. | ||
| Oxmoor House. Birmingham, AL | ||
Directions
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