A conch recipe does not only have to be cooked creole style (spicy tomato sauce) or fried. And who said you could not make Garlic Conch? A wonderful recipe such as Garlic Conch should be shared only with friends. Friends, I value very much. You are the friends I value.
The first time I stumbled on this recipe, I was thinking about one thing. WARM BREAD! Have you ever seen a recipe or reading the ingredients and the instructions and believe that it will only taste better with warm bread and a glass of your favorite wine? Am I converting some of you to eat more seafood as I did with my family? I hope so because this is a recipe you must try.
My motto is if we only live once then life must be enjoyed every day as it should be. And if it is my time to go, if I can, I will make sure that I go smiling after eating one of my favorite dishes. If time would allow us to calculate such life event, then we would have our ways.
Garlic Conch, a recipe full of flavor that will entice your palate. Garlic Conch is made with conch cooked in water, lemon juice, and bouquet garni then simmered in butter, garlic, and chopped savory herbs and served as an appetizer or main course. It does not necessarily have to be served with bread. It can be served with grains such as rice, vegetables, and root vegetables.
I could not end my post without giving you some information about the main ingredient that makes this dish very delicious. Garlic, an incredibly nutritious spice, is related to onions, shallots, and leeks. Here are a few of its many great health benefits:
- Can combat sickness, including the common cold
- Can help detoxify heavy metals in the body
- Can lower the Total and LDL cholesterol
- Can improve Bone health
It is very important to add garlic to our foods not only because of the health benefits but also for taste and flavor as well.
Conch is a type of sea snails that are eaten raw in salads or cooked. In the West Indies, Conch is added to soups, stews, and curries. In the Bahamas, it is typically served raw, as fritters and in a spicy tomato sauce (Creole sauce). In places such as Haiti Republic Dominican and Grenada, it is referred as Lambi and eaten in curries and spicy soup.
If you ever travel to Turks and Caicos or planning on moving there, don’t forget to visit the Conch Farm. I visited the farm a few years ago and was very fortunate to learn more about this amazing sea creature. You can read more about my adventure here.
- 1 pound conch - about 4
- 1 bouquet garni parsley, thyme, scallion
- Juice of 1 lemon
- 8 garlic cloves
- 2 sticks butter
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Crushed hot pepper or regular chopped hot pepper, optional
- Clean the conch; wash it in lemon and water and rinse.
- Place the conch in a pressure-cooker; add 2 crushed garlic cloves, bouquet garni, juice of lime and 2 cups of water or add enough water to cover conch. Cook over low heat for about 45 minutes. Let cool in the pot still covered.
- Drain, and then cut the conch into cubes.
- Melt the butter, and add the rest of the crushed garlic, the conch cubes, and the chopped parsley. Add salt and pepper to taste and crushed hot pepper or regular chopped hot pepper if using.
- Let simmer for a few minutes, and serve with slices of French baguette.