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
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