Nothing says Caribbean quite like the conch to me. Conch fritters, conch Chowder, stewed conch. Along with whole fish (head on) and lobster this is one seafood I grew up eating. You should be able to find frozen conch at your grocery store or Asian or Caribbean specialty shop or from Amazon… who knew? The texture of conch is somewhere between that of calamari and scallops. The flavor cannot be compared…..
Today we are making stewed conch a Caribbean staple.
You will need:
A pressure cooker (if you don’t have one you will need to cook it a very long time on the stove or use the slow cooker).
Conch meat is tough and needs to be pressure cooked to soften. I put the cleaned conch meat with water, garlic and thyme in the pressure cooker and let it cook for 30-45mns until tender.
This is what the pressure cooked fresh conch meat looks like, the one available from your grocer will be more ‘white’.
2 cups of cubed pressure cooked conch meat
1 med onion, cubed
1 large tomato, cubed
2 sprigs chives, chopped
3 cloves of garlic, minced
1 dash soy sauce
1 half packet Goya seasoning (It’s a dry seasoning containing garlic powder, cumin, Mexican saffron)
1 tbsp butter
First cube the cooled meat
Sautée the veggies until soft in Butter
Goya seasoning and enough water to cover and boil until all flavors combine (about 10-15mns)
Serve over brown rice, with a side of fried plantains for a truly authentic Caribbean meal