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Conch Stew

Yield about 1 quart


  • 1/2 pound cleaned, skinned conch meat
  • 1 small onion, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 2 medium potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Pound conch to 1/8-inch thickness, using a meat mallet or rolling pin. Cut conch into bite-size pieces; set aside.

  2. Sauté onion in oil in a medium saucepan until tender; add flour, stirring well. Cook over medium heat, stirring frequently, until browned.

  3. Add conch, water, potatoes, salt, and pepper; stir until well blended. Cook over medium heat, stirring frequently, until potatoes are tender. Serve immediately.

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