|Complete Book of Soups and Stews|
|by Bernard Clayton|
Bernard Clayton, Jr.'s, first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as ...
Results 1 - 7 of 7 for stew conch
Cover bottom of a large deep skillet with olive oil. Saute vegetables until onions are transparent. Add paprika and mix. Add remaining ingredients ...
Stir fry onion, ... lemon juice over conch pieces. Heat spaghetti ... on box. To serve: Place pasta in a large platter and pour conch over. Toss slightly.
Conch must be tenderized ... occasionally. After 4 hours, check to see if conchs are tender. If tender, then add corn meal dumplings and cook 1 hour more.
Take stewed tomatoes, ... well. Add chopped conch. Pour into ... then take fork and dip into bowl and drop little balls into hot oil. Deep fry until brown.
Cut bacon to ... 15 minutes. Add conch and shrimp. Stir. ... Check rice. Continue cooking until water is absorbed. Adjust seasonings. Serve as main dish.
Wipe the shrimp and conch pieces to remove ... over yellow rice. You may add any of your seafood favorites to make this recipe. Yellow tails, crab, etc.
Grind the conch and boil until ... sugar. Also add tomato paste. Simmer 1/2 hour and serve in soup bowls. Add 1 teaspoon of sherry in each serving. Serves 6.
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