This is probably one of my favorite things to eat. It’s also probably because we consider it as some kind of delicacy in Guadeloupe (tiny French Caribbean island, look it up on google) and it is some kind of a treat to me. Conch is not easy to find but for those of you who can, try this out.

We recently discovered that great fish market pretty close to us and I can’t believe we didn’t go sooner! This is one thing I miss here in Miami: a proper market…Anyway, I got a pound of conch which should probably feed 3-4 people (check out the photos) but I love it soooooo much this is just about enough for me and my husband (who likes it but doesn’t love it…which means more for me YAY!).

You will need about the same spices that we use in the previous post. See for yourself.

  • 1lb of conch
  • 2 tablespoons of oil
  • 4-5 green onions, finely chopped
  • 3 tablespoons of finely chopped chives
  • 1 and 1/2 tablespoons of fresh thyme
  • a handful of fresh parsley roughly chopped
  • 3 garlic cloves, peeled & finely chopped
  • 1/2 onion, chopped
  • 2 tablespoons of chopped scotch bonnet chili or habanero chili (about 2 small ones but you can use less if you’re not into spicy foods)
  • 3 tomatoes or 5-6 smaller ones, chopped in small chunks
  • 1/4 cup white wine
  • water
  • salt & pepper

You need to beat the conch in order to tenderize it. If you’re lucky, your fishmonger will do it for you. Then slice the conch in small pieces and fry them in the hot oil. I used a dutch oven. The conch will release some water. When all the water has evaporated, you can lower the heat and add the green onion, the chives, the thyme, the parsley, the garlic, the onion and the chili. Stir for a few minutes then add the tomatoes and then season with salt and pepper.

Let it cook for 15-20 minutes, stirring from time to time until a golden color is achieved then deglaze with the wine. Stir for couple of minute so the alcohol can cook off. Add water so it barely covers the conch. Put the lid on and cook on low heat for about 1 hour and 15 minutes. Finish off the cooking with a little bit of lime juice.

Serve with ideally some rice & peas for the complete experience.


About the Author

French girl who just loves to cook!

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