I've had conch and shrimp soup that was good, but it doesn't look as thick as Cioppino.
Olive Oil - 2 Tbsp
Conch meat or lobster, chopped - 1 pound
Garlic - 2 Tbsp
Onions, diced ½" - 1 ½ cups
Celery, diced ½" - ½ cup
Tomato paste - 3 Tbsp
Chicken Broth - 1 quart
Thyme, fresh - 2 tsp
Oregano, fresh - 1 tsp
Carrots, diced ½" - ½ cup
Clam juice - 2 cups
Potatoes, diced 1 - ½ cups
Tomatoes, diced 1 - ½ cups
Salt and Pepper to taste
PREPARATION:
Place the oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots, and potatoes and sauté for 2 minutes. Add all the remaining ingredients, mix well and bring to a boil. Simmer until the potatoes are tender. Adjust seasoning with salt and pepper to taste.