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| 1/2 | Jalapeno |
| 1/2 | red pepper |
| 1/2 | green Pepper |
| 1/2 | spanish onion |
| 1 | Potato |
| 1 x ca. 450 g | Ground conch |
| 2 | Diced roma tomatoes |
| 1/2 Tasse | Dry sack sherry |
| 3 x ca. 30 g | Clam base or clam juice |
| 8 | Sprigs fresh thyme; stemmed |
| 1 | Bayleaf |
| 1/2 Esslöffel | black pepper |
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Boil potatoes until al dente. Reserve water. Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary. Note: Heat Scale: Mild
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