- Latin American
This is a tomato-based conch recipe, full of colour and flavour. It is especially nice served with rice or a crusty baguette to mop up the delicious sauce.
6 people made this
- 8 fresh conch, shells removed
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 100g diced celery
- 150g chopped mushrooms
- 2 (400g) tins whole plum tomatoes
- 1 tablespoon Worcestershire sauce
- 5 tablespoons ketchup
- 1/4 teaspoon caster sugar
- 1 teaspoon red chilli flakes, or to taste
- salt and pepper to taste
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- 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 frying pan over medium heat, and cook the garlic, onion, green pepper, red pepper, celery and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup and sugar. Season with red chilli flakes, salt and pepper. Bring to the boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
- Mix the conch meat into the frying pan, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.
Conch can be found in some Caribbean markets.
The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Hmmm....a common pasta sauce with conch.But I rated just for the fun of the instructions!!!......."shells removed"lol lol-03 Jun 2012
Only had 3 conch, so I halved all the ingredients except for the garlic & red pepper flakes, as we like spicy food. This makes a wonderful dinner, and we will definetly have this again. Served it over rice and had garlic bread on the side.-11 Apr 2012