2 Onions, chopped
1/2 cup Vegetable Oil
Salt and Pepper to taste
3 Lemons, juiced
2 cans (28 ounces each) Tomatoes, chopped
1 1/2 cup pounded and chopped Conch
4 medium Potatoes, peeled and chunked
4 stalks Celery, cut into bite-size pieces
4 Carrots, cut into bite-size pieces
2 cups Water
1/4 teaspoon Hot Pepper Sauce
2 cups sliced Okra
2 Bay Leaves
1/2 teaspoon Parsley
Preparation:
In a large kettle, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve.
