CONCH CHOWDER

1 green bell pepper, diced
2 ribs celery, diced
1 small onion, diced
1 Tbsp. Olive Oil
1 carrot, diced
1 garlic clove, mashed to a paste with 1 tsp. salt
1 lb. fresh or frozen conch, minced
1 tsp. red pepper flakes (optional)
bay leaves
1 tsp. crushed thyme
1 14-0z. can crushed tomatoes
1 qt. fish stock

Over medium heat, sweat onion, celery and pepper in oil. Add carrot, and cook, stirring, 3-4 mins. Add conch, garlic and pepper flakes. Lower heat and saute, stirring, 3-4 mins. Add pepper flakes, bay leaves and thyme, saute 2-3 mins. Add
tomatoes and fish stock and simmer, covered, about 25 minutes, stirring occasionally. Yields 4 8-oz. servings.