Conch Meat with Cabbage
Conch Meat with Cabbage, a seafood stew perfectly seasoned and best served with white rice. One of the best ways to enjoy stews.
I have been trying to eat more seafood, and I decided to share my recipe for Conch Meat with Cabbage. Usually, I would cook conch meat the traditional Haitian way, Creole Conch or Conch with Tomatoes, but I today decided to make one of my favorite ways to eat conch, with cabbage. Making a stew with a conch is a lengthy process because frozen conch takes a long time to cook. If you can find fresh conch, this dish will be more delicious.
The other main ingredient, the cabbage, is the perfect vegetable because its taste is not too strong when cooked. Adding Carrots is another option that brings some sweetness to the dish.
What is conch
Pronounced “konk,” fresh conch meat does not take long to cook and tastes much more refreshing, of course, as one would imagine. If living in the Caribbean, you will have access to fresh conch. Although on the expensive side, if your pockets can afford this extravagance once in a while, it is well worth it.
Conchs live in the Caribbean, West Indies, and the Mediterranean. Frozen conchs are available in seafood markets where the population’s makeup is diverse. In areas where Caribbean and West Indian people are primarily located, a box of frozen conch is always available, especially during the major holidays.
Now that I have written a small introduction on how the Conch Meat with Cabbage was created and provided a piece of brief information about the conch, I have to share a summary of how it is prepared and describe its taste.
How to make Conch with Cabbage Stew
First, I boiled the conch meat the usual way in a pressure cooker with a bouquet garni, garlic, scallion, lime juice, and water for about 55 minutes. The muscle is then pan-fried in tomato sauce and fresh tomatoes with onions, followed by the veggies (cabbage and carrots) and oyster sauce.
I often cook seafood with Oyster Sauce because it is full of flavors with a bit of sweetness. But because it can contain a lot of sodium, I try to lessen the salt in the other ingredients. The sweet taste is not too overwhelming when spices and hot peppers are added. I hope you like it.
Other recipes with Conch you might enjoy
- How to make Conch Creole
- Conch Fritters
- Garlic Conch Recipe
- Conch Salad with Watermelon ot Pimentade the Lambi
Conch Meat with Cabbage
Ingredients
- 4 pieces conch whole and cleaned
- 1 bouquet garni parsley and thyme
- 2 scallions chopped
- 4 garlic cloves chopped finely
- 1 lime juiced
- 5 cups water
- 2 tbsp olive oil
- 1/4 cup unsalted tomato sauce
- 1/4 cup fresh tomatoes chopped
- 1/2 cup sweet peppers mixed pepper, chopped
- 1 tsp hot pepper scotch or habanero finely chopped
- 1/2 cup shallots sliced
- 4 cups cabbage finely shredded
- 1 large carrot sliced
- 2 tbsp oyster sauce
- 1 cup conch cooking water
- salt and pepper to taste
Instructions
- In a pressure cooker, add cleaned whole conch meat, bouquet garni, lime juice and water. Cook for at least 55 minutes. The conch may take longer to cook depending on size. Remove conch from cooking water when fully cooked. Reserve water and cut conch meat in medium size cubes and set aside. Cooking conch water is need to cook veggies.
- In a saucepan, heat oil, add tomato sauce and fresh tomatoes, cook for 3 minutes and add conch meat. Cook for another 3 minutes, add veggies and cook while stirring for 4 minutes to blend all ingredients, add about 1 cup of conch cooking water and oyster sauce. Cook for 25 to 30 minutes until the veggies are cooked but still crunchy. Add salt and pepper to taste. (add additional conch water or regular hot if necessary). Serve hot with grains or root vegetables.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
