1. In a 4-quart heavy saucepan, fry the salt pork until golden brown. 2. Add onions, garlic, thyme, bell peppers and celery to the pot. Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well. 3. Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil. Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary. 4. Taste and adjust for salt and pepper. Add hot sauce to taste (or serve it on the side). Add a splash of sherry at the end of cooking for zest, if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
