2 Tbsp. Olive Oil
1 pound Conch Meat, chopped
2 Tbsp. Garlic
1½ cups Onions, diced ½"
½ cup Celery, diced ½"
3 Tbsp. Tomato paste
1 quart Chicken Broth
2 tsp Thyme, fresh
1 tsp Oregano, fresh
½ cup Carrots, diced ½"
2 cups Clam juice
½ cups Potatoes, diced 1
½ cups Tomatoes, diced 1
Salt and Pepper to taste
PROCEDURES
Place the oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots, and potatoes and sauté for 2 minutes. Add all the remaining ingredients, mix well and bring to a boil. Simmer until the potatoes are tender. Adjust seasoning with salt and pepper to taste. Serve hot with croutons or crackers.
