Instructions: In a large soup pot, combine the tomatoes, basil, garlic powder, salt, and pepper. Bring to a boil over medium heat, stirring occasionally.

Stir in the conch and cook for 5 minutes. Reduce the heat to low and slowly stir in the cream of coconut and heavy cream.

Simmer for 4 to 5 minutes, or until heated through.

This recipe yields 10 servings.

Comments: If fresh conch isnt available, you can use frozen, or even use fresh scallops or halibut that youve cut into chunks.

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