Provided by Betty Fussell
Categories soups and stews, appetizer
Time 15m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Over medium-high heat, saute the garlic and onions lightly in the olive oil in a large skillet or casserole for three to four minutes. Add the potatoes and fish stock and simmer for five minutes.
- Wash the conch meat thoroughly and cut it into quarter-inch slices. Add the conch, tomatoes, olives and seasonings to the skillet. Simmer gently for five minutes, or until the potatoes are tender and flavors are mingled.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams
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