BAHAMIAN STEAMED CONCH
Steps:
- Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CONCH STEAM
Provided by Betty Fussell
Categories soups and stews, appetizer
Time 15m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Over medium-high heat, saute the garlic and onions lightly in the olive oil in a large skillet or casserole for three to four minutes. Add the potatoes and fish stock and simmer for five minutes.
- Wash the conch meat thoroughly and cut it into quarter-inch slices. Add the conch, tomatoes, olives and seasonings to the skillet. Simmer gently for five minutes, or until the potatoes are tender and flavors are mingled.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams
BAHAMIAN STEAMED CONCH RECIPE - (3.7/5)
Provided by Moxey2009
Number Of Ingredients 16
Steps:
- Place conch in boiling water. When water foams up, drain and add fresh. Boil and repeat until the water is clear. Add vinegar and simmer 20 minutes or until the conch is fork-tender. Drain and cut conch into bite size pieces. In a heavy pan, heat oil and butter. Sauté onion, green pepper, conch and ham. When the onion is soft, add tomatoes, hot pepper, ketchup, Worcestershire, water, thyme, salt and black pepper. Cover and steam 10-15 minutes. Stir in lime juice.
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