Bahamian Steamed Conch Recipe 375 Food
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.
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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- Tenderize (beat beat beat) fresh or frozen conch by pounding it with a meat mallet or rolling pin.
- Boil the conch for 10 minutes in just enough water to cover and butter, skimming off foam. (Save the conch stock for seafood chowder or fish soup.)
- Saute the onions in oil, then add, tomatoes, bell pepper, celery, and thyme.Add a little water and simmer these ingredients together gently until they reduce into a thick sauce
- Add the conch to the sauce and simmer a little longer - 5-10 minutes will do just fine. Season with salt and black pepper to taste.
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