HOW TO COOK CONCH HAITIAN STYLE RECIPES

Steps:

• 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 aside.
• Cut the conches into pieces. Finely mince the chives and parsley. Crushed the remaining garlic.
• Quarter tomatoes and remove seeds. In a pan, 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 conch cooking liquid mixed with lime juice. Add 1 whole pepper, onion, and thyme. Cover and let simmer on medium heat for 15 to 20 minutes. Remove pepper before serving.

Steps:

• 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.
• In a saucepan, melt the butter, and add the remaining 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.