Source: Chef Fred Shrock from Bahama Breeze Restaurant
2 tablespoons olive oil
1 pound Conch meat, chopped
2 tablespoons garlic
1-1/2 cups onions, diced 1/2-inch
1/2 cup celery, diced 1/2-inch
3 tablespoons tomato paste
1 quart chicken broth
2 teaspoons thyme, fresh
1 teaspoon oregano, fresh
1/2 cup carrots, diced 1/2-inch
2 cups clam juice
1-1/2 cups potatoes, diced
1-1/2 cups tomatoes, diced
Salt and pepper to taste
Place oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots and potatoes. Saute for 2 minutes. Add all the remaining ingredients, mix well and bring to a boil.
Simmer until the potatoes are tender. Adjust seasoning with salt and pepper to taste.