Conch Soup

Ingredients:

4 lg conch steaks *** 3 medium cocos *** 2 tbsp cooking oil *** 2 tbsp flour *** 3 cups water *** 1 lg carrot diced *** 1 green plantain sliced *** 1 tsp thyme *** salt and pepper to taste *** 4 potatoes ( cut into quarters) *** 1 medium onion (sliced) *** 2 medium green bell peppers (sliced) *** 1 cup coconut milk ***

Instructions:

Clean the conch steaks. Place conch on cutting board and pound with a mallet. In a large sauce pan, boil the conch for a minute or two. Discard the water. In a small frying pan, heat oil, add flour and stir until flour is brown, creating a roux. Add 3 cups of water, a little at a time, stirring constantly. Add salt, pepper, thyme, diced cocos, potatoes and plantains. As soon as soup comes to a boil, turn the heat down to medium, cover pot and let simmer. When vegetables become tender, add coconut milk and conch. Simmer for an additional 15 minutes.

Conch Soup Picture

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