BAHAMIAN CONCH CHOWDER
Steps:
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
BOILED GROUND CONCH
Simple Recipe that I got from my mum then and now one of Hubby's favourite dish. It can be served with plain white rice or Eat it on its own. Dip into Sweet Spicy Black Soya Bean Sauce. One of Asians' Favourite Seafood Servings.
Provided by Ernie Eryelle
Categories Asian
Time 20m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Conch Must be washed thoroughly. Smell individual conch and ensure no stinky smell. That is rotten conch. It will spoil the entire dish if it ends up in the gravy.
- Slice the Garlic,Shallots,Onion,Ginger. Shorten the Lemongrass and smashed the bud. Boil all these ingredients with moderate amount of water in ratio of 1:1.5 (1-Conch 1.5-Water).
- Add in the conch upon boiling.
- Add in 2 teaspoons of Salt and 1/4 teaspoons of MonoSodium Glutamate.
- Leave to cook.
- For Sauce: Blend Chilli Peppers, Garlic. Mix and stir with the Black Sweet Soya Sauce on low flame. Cut the lime into 2 and pressed into mixture. Throwing away the lime seeds and skin.
Nutrition Facts : Calories 841, Fat 7.7, SaturatedFat 2.3, Cholesterol 390, Sodium 1859.3, Carbohydrate 24.4, Fiber 2.1, Sugar 6, Protein 160.3
NORMAN'S CREAMY CONCH CHOWDER WITH SAFFRON AND TOASTED COCONUT
Steps:
- In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.
BAHAMIAN GRILLED CONCH
Number Of Ingredients 8
Steps:
- 1. Preheat the grill to high.2. Tenderize the conch steaks by pounding them with a meat mallet or rolling pin to a 1/4-inch thickness. Season on both sides with salt and pepper.3. When ready to cook, oil the grill grate. Arrange the steaks on the hot grate and quickly grill, turning with tongs, about 1 minute per side. (The idea here is to leave grill marks on the conch and impart a charcoaled flavor.) Transfer the steaks to a platter to cool.4. Cut four 12 3 8-inch sheets of heavy-duty aluminum foil. Place 1 large or 2 small conch steaks in the center of each piece.5. Combine the onion, garlic, and chile in a bowl, then place 3 to 4 tablespoons of this mixture on top of each steak. Drizzle each steak with 1/2 tablespoon lime juice and top with 1 tablespoon butter. Bring the sides of the foil up over the top and pleat to make an airtight package. Wrap the remaining conch steaks the same way.6. When ready to cook, arrange the foil packages on the hot grate and grill until the conch is cooked through and tender, about 5 minutes (a metal skewer inserted into the conch through the foil will be very hot when withdrawn).7. Open the foil packages and slide the conch steaks, with their topping, onto plates. (Or let everyone unwrap their own bundle. But warn them to avoid the escaping steam.) Serve the conch steaks with wedges of lime for squeezing.Serves 4
Nutrition Facts : Nutritional Facts Serves
FIESTA CONCH
This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.
Provided by Judy
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
- Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
- Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 26.6 g, Cholesterol 65.5 mg, Fat 5.5 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 689.1 mg, Sugar 10.8 g
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
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