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Conch Soup

Ingredients
  Conch 12 Small
  Salt pork 1⁄2 Pound, chopped fine
  Onions 2 Medium, thinly sliced
  Canned tomatoes 8 Ounce (Half Of Large Can)
  Potato 1 Large, cubed
  Raw rice 1 Tablespoon (Heaping Tablespoon)
  Bay leaves 6
  Evaporated milk 7 1⁄2 Ounce (1 Small Can)
Directions

Grind the conchs fine; put into pot half-filled with water and bring to boil.
Drain off water and refill with fresh water.
Fry out pork with the onions; when golden brown add tomatoes, potatoes, and rice; add this mixture with bay leaves to the conch and boil until vegetables are done.
The conch will be done at the same time.
Add dash of Tabasco, Worcestershire sauce, and salt to taste.
Just before serving add evaporated milk, but be sure not to boil after milk is added.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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