Conche in Creole Sauce

Conche in Creole Sauce Recipe from Haiti - Ingredients & Steps

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 Creole sauce. This dish is popular in Caribbean cuisine and is sure to impress your family and friends.

History

Conch in Creole Sauce has its roots in traditional Caribbean cooking, where conch is a popular ingredient in many dishes. The Creole sauce used in this recipe is a flavorful blend of onions, garlic, tomatoes, and spices that adds a delicious kick to the tender conch meat.

Ingredients

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

How to prepare

Pound the conch until it is 0.13 inch thick using a mallet, then cut it into 1.5 inch squares.
Place the conch in a medium bowl and squeeze the limes over the top.
Add the lime rinds and enough water to cover the conch.
Cover the bowl and refrigerate for 1 – 1.5 hours.
Drain the liquid and discard the lime rinds.
In a Dutch oven or large pot, melt the butter.
Add the onion, garlic, and shallots, and sauté them until they are soft but not browned, which should take about 5 minutes.
Stir in the tomato, water, tomato paste, thyme, minced chile, and conch.
Heat the mixture over medium heat until it starts boiling, then reduce the heat to low.
Let it simmer for 45–50 minutes, stirring occasionally.
Continue simmering, partially covered, until the conch is fork-tender.
Season the dish with salt and pepper according to taste.
Serve the conch over hot cooked rice.

Variations

Add diced bell peppers or okra to the Creole sauce for extra flavor and texture.
Substitute shrimp or fish for the conch for a different twist on this dish.

Cooking Tips & Tricks

Be sure to pound the conch meat until it is thin to ensure it cooks evenly.

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

- Simmering the conch in the Creole sauce allows the flavors to meld together and creates a rich and flavorful dish.

Serving Suggestions

Serve Conch in Creole Sauce over hot cooked rice for a complete and satisfying meal. Garnish with fresh herbs or a squeeze of lime juice for added flavor.

Cooking Techniques

Be sure to simmer the conch in the Creole sauce until it is fork-tender to ensure it is cooked through and tender.

- Stir the sauce occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

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

- Use olive oil instead of butter for a healthier option.

Make Ahead Tips

You can marinate the conch in lime juice ahead of time and store it in the refrigerator until you are ready to cook. The Creole sauce can also be made in advance and reheated when needed.

Presentation Ideas

Serve Conch in Creole Sauce in a shallow bowl over a bed of fluffy white rice. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Conch in Creole Sauce with a crisp white wine or a cold beer to complement the spicy flavors of the dish. A side salad or steamed vegetables make a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains shellfish (conch)

Summary

Conch in Creole Sauce is a nutritious dish that is high in protein and vitamin C. It is a flavorful and satisfying meal that is sure to please your taste buds.

Summary

Conch in Creole Sauce is a delicious and flavorful dish that is sure to impress. With tender conch meat simmered in a rich and spicy Creole sauce, this dish is a perfect addition to your Caribbean-inspired menu. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day in the bustling city of New Orleans, and I had just finished browsing through the vibrant market stalls filled with fresh produce and fragrant spices. As I made my way through the narrow streets, I stumbled upon a quaint little restaurant tucked away in a quiet corner.

The moment I stepped inside, I was greeted by the rich aroma of garlic, onions, and peppers sizzling in a pan. The sound of jazz music filled the air, and the walls were adorned with colorful paintings depicting scenes of Creole life. I knew right away that this was a special place, and I was eager to try whatever they had to offer.

I took a seat at a small table near the window and scanned the menu. My eyes immediately fell upon a dish called Conche in Creole Sauce. I had never heard of it before, but something about the name intrigued me. I waved over the waiter and ordered it without hesitation.

When the dish arrived at my table, I was struck by its beauty. A bed of fluffy white rice was topped with plump shrimp, tender pieces of conch meat, and a rich, velvety sauce that glistened in the sunlight. The colors were vibrant, the textures enticing, and the aroma intoxicating. I couldn't wait to take my first bite.

As I savored each mouthful, I was transported to a world of bold flavors and exotic spices. The sauce was a perfect balance of sweet and savory, with just a hint of heat that lingered on my tongue. The conch was tender and flavorful, and the shrimp added a touch of sweetness that complemented the dish perfectly.

I knew right then and there that I had to learn how to make this dish myself. I asked the waiter to summon the chef, a kind old Creole woman with a twinkle in her eye and a smile that lit up the room. She told me that the recipe had been passed down through generations of her family, and she was happy to share it with me.

Over the next few hours, I watched as she prepared the dish with skill and precision. She showed me how to sauté the onions, peppers, and garlic until they were soft and fragrant, how to simmer the conch and shrimp in a rich tomato sauce infused with Creole spices, and how to serve it over a bed of fluffy white rice.

As I took notes and asked questions, the chef shared stories of her childhood in the bayou, of family gatherings filled with laughter and love, and of the importance of preserving tradition in a rapidly changing world. I listened intently, absorbing every word like a sponge, knowing that I was not just learning a recipe, but a piece of history.

When the dish was finally ready, I took a bite and closed my eyes in delight. The flavors danced on my palate, the memories of the past mingling with the tastes of the present. I knew that this dish would become a staple in my own kitchen, a link to a culture that was both vibrant and resilient.

As I left the restaurant that day, my heart was full and my belly satisfied. I carried with me not just a recipe, but a connection to a place and a people who had welcomed me with open arms. And as I returned home to my own kitchen, I knew that I would always cherish the memory of that day, and the taste of Conche in Creole Sauce that had captured my heart.