1 lg. conch, cleaned and diced in 1/2 inch pieces
1/4 c. Virgin olive oil
1 (35 oz.) can Italian plum tomatoes, chopped fine
1 lg. onion, sliced
4 med. cloves garlic, chopped fine
Black pepper
Tarragon
Basil
Cilantro
Bird pepper (or hot chilies or hot pepper flakes)
1/4 c. dry red wine
1 can of frozen green or pigeon peas
4 c. cooked rice

In pressure cooker add all ingredients except peas and rice. Cover and cook 15 minutes with pressure regulator rocking slowly. Remove from heat. Let pressure drop of its own accord. Prior to serving, drain peas, add to mixture in cooker, stir to warm. Serve over rice. Serves 4.