1 1/2 lbs. conch steak, par boiled and sliced thin
3 tbsp. olive oil
2 garlic cloves, mashed
1 sm. onion, sliced
1 celery rib, diced
2 c. plum tomatoes
2 tbsp. tomato sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. basil
2 bay leaves
1/4 tsp. hot pepper seeds

Mix oil, conch, garlic, onion and celery in a large skillet and brown. Discard the garlic and add tomatoes, tomato sauce and salt. Cover and cook slowly for 5 minutes, then add oregano, basil, bay leaves and hot pepper seeds. Cook slowly for 5 minutes longer. Discard bay leaves and serve. Serves 4.