Conch stew

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

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