Conch Creole (French Caribbean)

Conch Creole, a traditional dish in the French Caribbean Islands, also called Lambi Creole in Haiti, is a tasty dish loved by many islanders. Bursting with bold flavours and vibrant spices, this classic dish will transport you to the sunny shores of the French Caribbean with each bite. From the succulent meat of the conch, a mollusk found in the crystal-clear waters of the Caribbean, to the aromatic blend of herbs and spices, you’ll discover the key elements that make this dish truly exceptional.

4 conch, cleaned
4 cloves garlic
1 bouquet garni; thyme, parsley
3-4 juicy tomatoes medium size (~1 cup)
2 scallions, roughly chopped
4 chives, finely chopped
1 sprig fresh flat parsley, finely chopped
1 sprig fresh thyme
2 hot peppers, Scotch Bonnet or ¼ tsp. hot sauce
2 limes, freshly juiced
1 Tbsp. extra-virgin olive oil
1 medium onion, julienned
sea salt
black pepper, freshly ground
Seafood Seasoning (optional)

In a large heavy bottom pot or a pressure cooker, make a court bouillon with the conches, the bouquet garni, 2 scallions, 1 hot pepper, and 1 crushed garlic clove. Cook for about 40-50 minutes until fully cooked in a pressure cooker. Boil for a longer period of time on a stovetop if using a heavy bottom pan (this process will take about 1hr 30 minutes or 2 hours). Strain the liquid and set aside.

Cut the conches into pieces. Finely mince the chives and parsley. Crushed the remaining garlic.

Quarter tomatoes and remove seeds. In a pan, heat oil, add garlic, and minced herbs. Add tomatoes and let cook until the tomatoes have released all their juices. Add conch pieces and let pan-fried for a few minutes. Add conch cooking liquid mixed with lime juice. Add 1 whole pepper, onion and thyme. Cover and let simmer on medium heat for 15-20 minutes. Remove pepper before serving.

Makes 4 servings.