Stewed Conch
Recipe category
Country
Region
Source
Fuentes: receta de Eugenia Gordon en La Voz del Pueblo (página web), y René Rebetez (1997)
Number of servings
10
Difficulty
Medium
Ingredients
1000
gr conch fillet
1
piece(s) large red onion, chopped
1
piece(s) red bell pepper
3
clove(s) minced garlic
3
tbsp coconut oil
1
cup(s) coconut cream
drop dumplings
pinch salt and pepper to taste
Directions
- Pound the conch meat with a kitchen mallet or the edge of a knife until tender, and cook in boiling water for 1 hour. After this time, remove the conch and cut into pieces, reserving 1 cup of the broth.
- Sauté onion, garlic, and bell pepper in coconut oil, and add the conch pieces.
- Add coconut cream, the cup of conch broth, salt and pepper to taste, and drop dumplings. Cook over high heat for 10 minutes or until the sauce reduces.