Conch Steam

• 4 cloves garlic, minced
• 4 medium onions, sliced thin
• 1/4 cup olive oil
• 3 large potatoes, cubed
• 3 cups fish stock (see note)
• 2 pounds conch meat, tenderized and cooked (see note)
• 4 ripe tomatoes, seeded and chopped, or 2 cups canned Italian plum tomatoes
• 1/2 cup stuffed olives, sliced
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

1. Over medium-high heat, saute the garlic and onions lightly in the olive oil in a large skillet or casserole for three to four minutes.
2. Add the potatoes and fish stock and simmer for five minutes.
3. Wash the conch meat thoroughly and cut it into quarter-inch slices.
4. Add the conch, tomatoes, olives and seasonings to the skillet.
5. Simmer gently for five minutes, or until the potatoes are tender and flavors are mingled.

garlic, onions, olive oil, potatoes, fish stock, conch meat, tomatoes, stuffed olives, salt, black pepper

Taken from cooking.nytimes.com/recipes/2167 (may not work)