Conch Stew

Serves:

Ingredients:

1/2 lb Cleaned, skinned conch meat
1 sm Onion, chopped
3 T Vegetable oil
2 T All-purpose flour
2 c Water
2 md Potatoes, peeled and cubed
1/2 ts Salt
1/4 ts Pepper

Method:

Pound conch to 1/8-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.
1 The Southern Heritage Sea and Stream Cookbook.
Oxmoor House.
Birmingham, AL MM Format by John Hartman Indianapolis, IN