Caracol Guisado (Conch Stew from San Andrés and Providencia)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
gr conch, tenderized
1
piece(s) red bell pepper, chopped
1
piece(s) white onion, peeled and chopped
2
clove(s) garlic, chopped
3
tbsp coconut oil
1
cup(s) broth from cooking the conch
1
cup(s) coconut cream
1
tbsp fresh basil, oregano and thyme, finely chopped
dumplings [see p. 316]
salt and pepper to taste
Directions
- After pounding the conch, parboil it for 1 hour in boiling water, remove (reserve 1 cup of the broth), and chop into small pieces that are sautéed in coconut oil, tossing for 3 minutes.
- Add the bell pepper, onion, garlic and herbs, salt and pepper and let sauté for 5 more minutes.
- This sofrito is mixed with the broth, covered and left to simmer for 10 minutes, stirred and the coconut cream and dumplings are added.
- Let simmer on low heat for another 10 minutes and serve.
- Carne ripiada [deshilachada] suCre