Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)


(Strombulus Ciga)

conch

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CONCH SOUP

INGREDIENTS:

  • 4 conchs
  • 1 medium sweet pepper
  • 1 large onion
  • 4 sticks celery
  • 2 whole red peppers
  • 2 cups water

PREPARATION:

Pound conchs until tender with pounder then dice into cubes. Boil conch in water for 15 minutes.

Slice onions, sweet pepper, celery, sweet pepper, red pepper, salt, and conch in water and let boil for 30 minutes.

Serves 4.

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