Name: Stewed Conch
Ingredients: 6 medium size conch, cleaned and tenderized; Juice of 1 lime; 1 can fire-roasted tomatoes; 1 teaspoon red pepper flakes; 1 small onion, finely chopped; 1 tablespoon fresh thyme; 2 medium sweet potatoes, peeled, cut into medium dice; Kosher salt and pepper to taste; 4 cups low-sodium, vegetable broth; ½ cup white whole-wheat flour; 3 strips bacon, chopped; 2 bay leaves

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

6 medium size conch, cleaned and tenderized
3 strips bacon, chopped
½ cup white whole-wheat flour<

Lunch

Method

Place conch in a large saucepan, cover with water and parboil uncovered until tender. Watch water closely because it’s almost guaranteed to boil over if you don’t. (It’s happened to me more than once.)
Render fat from bacon in a medium pan over medium heat.
Using a slotted spoon, remove bacon and reserve until ready for use.
Add flour to the

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Stewed Conch

Ingredients

Method

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