10 BEST WAYS TO COOK WITH CONCH MEAT
You've likely heard of conch shells, but have you tried any conch recipes? Conch is a little sweet and nutty and perfect for tasty dishes like fritters.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious conch recipe in 30 minutes or less!
Nutrition Facts :
CONCH CHOWDER
Provided by David Edelstein
Categories dinner, soups and stews, main course
Time 50m
Yield Two quarts
Number Of Ingredients 20
Steps:
- In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
- Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams
CONCH CHOWDER
Once upon a time, milk and harbour conch were abundant in Hamilton Harbour. That was before regular cruise ship arrivals. Today, conch are among the many protected species in Bermuda. (Taken from the Spirit of Bermuda Cookbook.)
Provided by byZula
Categories Chowders
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice and water for an hour.
- Add the wine, onions, tomatoes, celery, carrots, potatoes, parsley and peppers and simmer another hour.
- Add the thyme, heavy cream, rum, salt and white pepper to taste.
- Before serving, add a few dashes of sherry peppers sauce.
CONCH CHOWDER
I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chowders
Time 2h30m
Yield 4 quarts soup, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
- In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
- Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
- Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.
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