Conch In Creole Sauce

Conch In Creole Sauce Recipe - Authentic Haitian Cuisine

Region / culture: Haiti | Preparation time: 1-1.5 hour | Cooking time: 45-50 minutes | Servings: 4-6

Introduction

Conch in Creole Sauce is a delicious and flavorful dish that combines tender conch meat with a rich and spicy tomato-based sauce. This dish is popular in Caribbean cuisine and is sure to impress your family and friends with its unique flavors.

History

Conch in Creole Sauce has its roots in traditional Caribbean cooking, where conch is a popular ingredient in many dishes. Conch meat is known for its firm texture and mild flavor, making it a versatile ingredient that can be used in a variety of recipes. The Creole sauce used in this dish is a combination of tomatoes, onions, garlic, and spices that adds a bold and zesty flavor to the dish.

Ingredients

1.5 lb (680 g) shelled conch, cleaned, skinned
1 medium onion, halved, sliced
2 limes, halved
0.75 cup water
3 tbsp tomato paste
0.13 tsp chili powder
1.5 tsp minced shallots
salt, pepper to taste
1 tomato, peeled, seeded, chopped
1.5 tsp minced fresh thyme or 0.5 tsp dried thyme
3 cloves garlic, minced
hot cooked rice
0.25 cup unsalted, sweet butter

How to prepare

Pound the Conch to a thickness of 0.13 inches using a mallet. Cut the Conch into squares measuring 5.5 inches. Place the Conch in a medium bowl and squeeze the limes over it. Add the lime rinds and enough water to cover the Conch. Cover the bowl and refrigerate for 1 to 5.5 hours. Drain the Conch and discard the lime rinds.
In a Dutch oven, sauté the onion, garlic, and shallots in butter until they are soft but not browned, which should take about 5 minutes. Stir in the tomato, water, tomato paste, thyme, chili powder, and Conch. Heat the mixture over medium heat until it reaches boiling point, then reduce the heat to low. Simmer the mixture partially covered, stirring occasionally, until the Conch is tender enough to be easily pierced with a fork. This should take approximately 45-50 minutes. Season the mixture with salt and pepper according to taste.
Serve the Conch mixture over cooked rice.

Variations

For a spicier version of this dish, add more chili powder or hot sauce to the Creole sauce.
Add diced bell peppers or celery to the sauce for added texture and flavor.

Cooking Tips & Tricks

Be sure to pound the conch to an even thickness to ensure that it cooks evenly.

- Marinating the conch in lime juice helps to tenderize the meat and adds a bright citrus flavor to the dish.

- Simmering the conch in the Creole sauce for an extended period of time allows the flavors to meld together and the meat to become tender.

Serving Suggestions

Serve Conch in Creole Sauce over hot cooked rice for a complete and satisfying meal. Garnish with fresh herbs such as parsley or cilantro for added flavor.

Cooking Techniques

Sautéing the onions, garlic, and shallots in butter before adding the other ingredients helps to develop the flavors of the dish.

- Simmering the conch in the Creole sauce allows the meat to become tender and absorb the flavors of the sauce.

Ingredient Substitutions

If you can't find conch, you can substitute shrimp or scallops in this recipe.

- If you don't have fresh thyme, you can use dried thyme instead.

Make Ahead Tips

You can marinate the conch in lime juice ahead of time and refrigerate it for up to 24 hours before cooking.

Presentation Ideas

Serve Conch in Creole Sauce in a shallow bowl over a bed of fluffy white rice for an elegant presentation. Garnish with fresh herbs and a wedge of lime for a pop of color.

Pairing Recommendations

Pair Conch in Creole Sauce with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Conch in Creole Sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This dish contains shellfish (conch) and dairy (butter).

Summary

Conch in Creole Sauce is a nutritious dish that is high in protein and low in carbohydrates. It is also a good source of vitamins and minerals.

Summary

Conch in Creole Sauce is a delicious and flavorful dish that is sure to impress your family and friends. With its tender conch meat and zesty tomato-based sauce, this dish is a perfect addition to your Caribbean-inspired menu. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the beautiful Caribbean island of Trinidad. My grandmother, whom we affectionately called Abuela, was a master in the kitchen. She would spend hours each day creating delicious meals for our family, always with a smile on her face and a twinkle in her eye.

One day, Abuela invited me into the kitchen to help her prepare a special dish. She called it Conch in Creole Sauce, a traditional Trinidadian recipe that she had learned from her own mother many years before. As we worked together, Abuela shared the story of how she had first discovered the recipe and the memories she associated with it.

"It was a hot summer day," Abuela began, her voice soft and filled with nostalgia. "I was just a young girl like you, eager to learn the ways of the kitchen. My mother had been busy all day preparing a feast for a special family gathering, and I wanted to help in any way I could. As the afternoon turned into evening, my mother called me over and handed me a knife."

"‘Mija,’ she said, ‘I want you to help me prepare the Conch in Creole Sauce. This is a dish that has been in our family for generations, and it is a true labor of love.’ I watched as my mother expertly sliced the conch into thin strips, her hands moving with a grace and precision that I could only hope to one day achieve."

Abuela paused for a moment, lost in the memory of that long-ago day. I could see the love and admiration she still held for her mother in her eyes, a bond that had been forged in the heat of the kitchen and the warmth of shared meals.

"After my mother had finished with the conch," Abuela continued, "she set to work on the creole sauce. She chopped onions and garlic, diced tomatoes and bell peppers, and added a secret blend of spices that she had learned from her own mother. The kitchen was filled with the rich, savory aroma of the sauce as it simmered on the stove, the flavors melding together in a tantalizing dance of taste and scent."

"As the dish cooked, my mother shared stories of her own childhood and the many meals she had enjoyed with her family. She spoke of the love and care that went into each dish, the way that food could bring people together and create lasting bonds of friendship and family."

Abuela smiled as she recounted these memories, the joy and love of those moments shining through her words. It was clear that the recipe for Conch in Creole Sauce held a special place in her heart, a connection to her past and the generations of strong, resilient women who had come before her.

"When the dish was finally ready," Abuela said, her voice tinged with pride, "my mother called the family together to share in the meal. We sat around the table, passing plates of Conch in Creole Sauce and laughter back and forth. I watched as my mother’s face lit up with joy as she saw the delight on our faces, the pleasure we took in her hard work and dedication."

"That night," Abuela concluded, "I learned more than just a recipe. I learned the power of food to bring people together, to create lasting memories and connections that would endure long after the meal had been eaten. And I knew then that cooking would always hold a special place in my heart, a way to honor the traditions of my family and the love that had been passed down through generations."

As Abuela finished her story, a sense of peace and contentment settled over us. The memory of that long-ago day lingered in the air, a reminder of the power of food to connect us to our past and to each other. And as we sat down to enjoy the Conch in Creole Sauce that Abuela had prepared, I knew that this recipe would always hold a special place in my heart, just as it had in hers.