|Conche in Creole Sauce
from Chicago, IL
I received a request for Haitian recipes. Here we are...
1 1/2 pounds shelled conch, cleaned, skinned
2 limes, halved
1/4 cup unsalted butter
1 medium onion, peeled, halved, sliced
3 cloves garlic, peeled, minced
1 1/2 teaspoons minced shallots
1 tomato, peeled, seeded, chopped
3/4 cup water
3 tablespoons tomato paste
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme
1/2 Scotch bonnet chile, minced
Salt and black pepper to taste
Hot cooked rice
Pound the conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch squares. Place the conch in a medium bowl; squeeze the limes over the top. Add the lime rinds and water to cover. Cover and refrigerate 1-1 1/2 hours. Drain and discard the rinds.
In a Dutch oven or large pot, melt the butter. Add the onion, garlic and shallots and saute until soft but not brown, about 5 minutes.
Stir in the tomato, water, tomato paste, thyme, minced chile and conch. Heat over medium to boiling; reduce the heat to low. Simmer, partially covered, until the conch is fork tender, 45-50 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve over hot cooked rice.
341 calories (38% from fat),14 grams fat (7 grams sat. fat), 16 grams carbohydrate, 36 grams protein, 167 mg sodium, 122 mg cholesterol, 147 mg calcium, 2 grams fiber
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