RCI-SF.005.0010.001
Conch In Creole Sauce
Conch In Creole Sauce from the Recidemia collection
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- lb. shelled Conch1 1/2 unitcleaned, skinned
- med. Onion1 unithalved, sliced
- limes2 unithalved
- 3/4 unit
- 3 unit
- 1/8 tsp
- 11/2 tsp
- salt1 unitpepper to taste
- tomato1 unitpeeled, seeded, chopped
- minced fresh thyme or 1/2 tsp. dried thyme11/2 tsp
- garlic3 clovesminced
- 1 unit
- c. unsalted1/4 unitsweet butter
Method
1
Place the cleaned, skinned conch in a large pot with the halved onion, halved limes, and 3/4 cup water. Bring to a boil, then reduce heat and simmer until the conch is tender, about 30-35 minutes.
2
Remove the conch from the cooking liquid and allow it to cool slightly. Once cooled, slice the conch into bite-sized pieces or thin medallions.
3
Strain the cooking liquid through a fine sieve and reserve 1/2 cup for the sauce; discard the onion and limes.
4
Heat the unsalted sweet butter in a heavy-bottomed saucepan or Dutch oven over medium heat until it begins to foam.
5
Add the minced shallots and minced garlic to the butter and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
6
Stir in the tomato paste and cook for 2 minutes, stirring constantly to incorporate it fully into the butter.
7
Add the peeled, seeded, and chopped tomato, minced fresh thyme (or dried thyme), chili powder, and salt and pepper to taste. Stir to combine.
8
Pour in the reserved 1/2 cup cooking liquid from the conch and bring the sauce to a gentle simmer.
5 minutes
9
Add the sliced conch pieces to the simmering Creole sauce and stir gently to coat evenly. Simmer for 5-8 minutes to allow the conch to absorb the flavors.
6 minutes
10
Taste the sauce and adjust seasoning with additional salt, pepper, or chili powder as needed.
11
Serve the conch in Creole sauce over a bed of hot cooked rice, spooning the flavorful sauce generously over the top.