Conch soup (soupe de conch)

Instructions

1. Cut the conch meat into thin strips and tenderize it by pounding it or marinating it in lime juice for 20 minutes.
2. Sauté the onion in the oil for 4 minutes, then add the crushed tomatoes and thyme.
3. Pour in the water, add the conch and let it simmer covered for 45 minutes over low heat.
4. Stir in the potatoes, celery, carrot and whole pepper, then keep cooking for 25 minutes.
5. Remove the pepper, adjust the seasoning and serve hot with a few drops of lime.