Follow the recipe to make conch creole or Haitian Lambi first. But only follow the instructions on how to boil the conches in the pressure cooker.
In a large heavy bottom pot or a pressure cooker, make a court bouillon with the conches, the bouquet garni, 2 scallions, 1 hot pepper, and 1 crushed garlic clove. Cook for about 40 to 50 minutes until fully cooked in a pressure cooker. Boil for a longer period of time on a stovetop if using a heavy bottom pan (this process will take about 1hr 30 mins or 2 hours). Strain the liquid and set it aside.
Follow the instructions below to continue making this dish
Once the conches are cooked, cut them into smaller pieces or bite-size pieces.
Finely mince the leek and 2 parsley sprigs. Crushed the remaining garlic.
Quarter tomatoes and remove seeds. In a large saucepan, heat oil, add garlic, and minced herbs. Add tomatoes and let cook until the tomatoes have released all their juices. Add conch pieces and let pan-fried for a few minutes.
Add thyme sprigs, onion, green pepper, and fish seasoning. Mixed and add enough conch cooking liquid to cover the meat. Season with salt and pepper to taste.
Add butternut squash and mix to incorporate. Cook the squash halfway through.
Add snow peas and continue cooking for another 5-7 minutes. Do not overcook the squash or snow peas. The snow peas much stay crunchy.
Season to taste before serving.
Serve with rice as a complete meal or boiled root vegetables or plantains.