HAITIAN STYLE STEWED CONCH

Embark on a culinary journey to the heart of Haitian cuisine with this vibrant and flavorful stewed conch dish, known locally as "Lambi nan Sos Pike." This seafood delicacy is a celebration of spicy, aromatic seasonings and tender conch meat, perfect for those who enjoy a deeply satisfying and expressive meal.

Ingredients

🐚 2 pounds Conch cleaned, butterflied, and diced
🍈 2 whole Limes 1 for cleaning, 1 for cooking
🍶 Splash of Goya Distilled White Vinegar
🥬 2 tbsp Homemade Salt-Free Epis blend of green onions, garlic, fresh parsley, bell peppers, thyme
🥬 2 tbsp Regular Epis standard Haitian epis blend
🧂 1 packet Goya Chicken Flavored Bouillon Powder divided
🌿 Badia Ground Cloves
🧂 Morton Salt
🍅 2 tbsp Tomato Paste
🛢️ Crisco Pure Vegetable Oil
🌿 Fresh Thyme Sprigs
🧅 1 Onion sliced
🌶️ Mixed Bell Peppers red, green, yellow/orange, sliced
🌶️ 1 Green Habanero Pepper whole or pierced
🌶️ 1 Red Chili Pepper

Instructions

1- Conch Cleaning:

Remove the tough brownish outer layer of the conch meat. Rinse thoroughly under cold water.
Place in a mixing bowl, squeeze juice of 1 lime, and add a splash of Goya White Vinegar. Let marinate for 5-10 minutes.
Rinse the conch again under cold water.

2- Prepare the Conch:

Butterfly thick parts of the conch, make shallow cross-hatch cuts, and dice into bite-size pieces.

3- Boil the Conch:

In an Imusa pot, add enough water to cover conch. Add 2 tbsp salt-free epis.
Boil on high heat with lid partially on for 2 hours until tender, adding water as needed.
Remove conch using a slotted spoon, reserve cooking liquid for sauce.

4- Stew Preparation:

In a frying pan, heat Crisco oil and add tomato paste, cooking until it darkens.
Incorporate 2 tbsp regular epis, stirring until aromatic.
Add cooked conch, half a packet of Goya bouillon, and Badia Ground Cloves. Squeeze juice of second lime.
Add green habanero and red chili pepper. Stir ingredients together.
Gradually add reserved cooking liquid, allowing it to reduce each time until desired sauce consistency is reached.
Add fresh thyme, sliced bell peppers, and onions. Stir well.
Taste and add Morton Salt if needed. Turn off the heat, cover and allow onions to steam.

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Calories: 350
Proteins: 35g
Fats: 15g
Carbohydrates: 20g
Equipment: Imusa Aluminum Caldero, Non-stick pan with red handle, Cutting board and Chef's knife, Stainless steel mixing bowls, Metal ladle and tongs, Black plastic/silicone spatula