Dice conch in 1/3-inch size, then pressure cook with 2 cups of water and Season UP Fish, until tender.
In a large pot, add remaining water and add the softened drained conch along with the diced carrots, red and green peppers, celery, tomatoes, cassava and bay leaves.
Bring to boil and simmer for 45 minutes.
Sauté garlic and onion in the olive oil until translucent, then add to the pot.
Also add pepper flakes, lemon juice, thyme, chadon beni, chive and Fish Tea Soup Mix
In a separate bowl, combine the ingredients for the dumpling. Roll into small balls and add them to the pot. 7 - Cook for another 10 minutes. Serve hot