Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge shares this soup recipe. It makes 2 quarts.
In a soup pot, add olive oil over medium heat. Add garlic and sauté for 2 minutes. Turn heat to high, add onions, celery, carrots, potatoes, salt, pepper, oregano, cayenne pepper and bay leaves, stir well.
Add 1/2 cup sherry wine, cook for 3 minutes. Add V8 juice, clam juice and chicken base and bring to a boil. Turn heat lower and simmer for 25 minutes. Add 1/2 cup remaining sherry and ground conch, bring to a boil, cook for 10 minutes.
Remove pot from heat and serve. You can also serve sherry on the side to accent.