Skill Level: High
Cuisine: Traditional/Luxurious
Course: Dinner, Lunch
Portions: 4 Portions
Cook Time: 2:30 h
Ingredients:
- 2 lbs lambis (conch)
- 1 lime
- 1 lemon
- 3 tablespoons olive oil
- 2 teaspoons vinegar
- 2 large tomatoes, diced
- 1 shallot
- 2 cubes chicken bouillon
- 2 cloves garlic, minced
- 2 medium onion, diced
- 2 teaspoons margarine
- 4 cups water
- 1 tablespoon tomato paste
- olive oil, hot peppers as needed
- Black pepper and salt to taste
Instructions:
- Clean conch with lime and lemon. Rinse with boiling water and keep the pink sections.
- Cut in smaller pieces the ones that look too thick. Hammer it to soften.
- Put the pieces of conch in a saucepan with 4 cups of water, bouillon cubes and some salt . (A little secret, I add a half of spoon of baking soda to the water to soften the conch)
- Cook at least two hours on low or until tender. Skim off foam and reserve broth.
- In a skillet, brown the conch in oil, margarine and a few drops of lime juice. Add onion, shallot, garlic, salt, pepper, tomatoes, tomato paste, hot pepper and vinegar.
- Add 2 cups of the broth and let it rest for a few minutes. Salt and pepper to taste. You can serve it with rice and red beans.