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See Also Article on Conch
1 Quart Fish Stock or Clam Juice1 Pound Potatoes -- diced1 Whole Yellow Onion -- chopped1/3 Pound Celery -- chopped1 Large Carrot -- chopped1 Tablespoon Garlic -- minced1 Pound Conch -- ground4 Tablespoons Butter1 Can (3 1/2 Cups) Diced Tomatoes1 Teaspoon Old Bay Seafood Seasoning1/2 Teaspoon Thyme1/2 Teaspoon Oregano1 Key Lime -- juice from1 Pinch Cayenne Pepper1/4 Teaspoon White Pepper1/4 Teaspoon Black Pepper1 Tablespoon Parsley -- choppedSalt -- to tasteCook Potatoes in Fish Stock until potatoes are barely done.Sauté Vegetables and Conch in Butter. Combine Potatoes & Stock, sautéed Vegetables & Conch with remaining ingredients. Bring to a boil, and simmer for 30 minutes.Adjust seasonings, adding some Tobasco if desired.Serving Ideas: Serve with a TB of sherry in each bowl.
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