Ingredients Edit

Directions Edit

  1. Wash and trim conch.
  2. Dry the conch thoroughly, then pound it with floured wooden mallet.
  3. Rub it with lime juice.
  4. Cut conch into bite-size pieces and set aside for later use.
  5. In a heavy kettle bring to a brisk boil broth, tomato, onion, green pepper, garlic, and basil.
  6. Reduce heat and simmer for about twenty minutes.
  7. Remove broth from fire and strain, discarding vegetables.
  8. Return broth to the fire and add carrots.
  9. Simmer for about twenty minutes.
  10. Add to broth the conch, pepper, salt, vermicelli and Tabasco sauce.
  11. Simmer an additional ten minutes, or just until the conch is tender.
  12. Do not overcook.
  13. Serve hot.

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