Best Conch Steam Recipes

BAHAMIAN STEAMED CONCH

Bahamian Steamed Conch image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
1 large Spanish onion, sliced
1 medium green sweet pepper, sliced
1 medium red sweet pepper, sliced
3 tablespoons tomato paste
4 medium plum tomatoes, chopped
3 sprigs fresh thyme
5 pounds conch meat (tenderized with a mallet, steamed and cut into large chunks), liquid reserved
1 red chile pepper, chopped
Salt

Steps:

Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CONCH STEAM

Conch Steam image

Provided by Betty Fussell

Categories soups and stews, appetizer

Time 15m

Yield Four to six servings

Number Of Ingredients 10

Ingredients

4 cloves garlic, minced
4 medium onions, sliced thin
1/4 cup olive oil
3 large potatoes, cubed
3 cups fish stock (see note)
2 pounds conch meat, tenderized and cooked (see note)
4 ripe tomatoes, seeded and chopped, or 2 cups canned Italian plum tomatoes
1/2 cup stuffed olives, sliced
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper

Steps:

Over medium-high heat, saute the garlic and onions lightly in the olive oil in a large skillet or casserole for three to four minutes. Add the potatoes and fish stock and simmer for five minutes.
Wash the conch meat thoroughly and cut it into quarter-inch slices. Add the conch, tomatoes, olives and seasonings to the skillet. Simmer gently for five minutes, or until the potatoes are tender and flavors are mingled.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams

BAHAMIAN STEAMED CONCH RECIPE - (3.7/5)

Bahamian Steamed Conch Recipe - (3.7/5) image

Provided by Moxey2009

Number Of Ingredients 16

Ingredients

4 conch, cleaned and pounded
1 teaspoon vinegar
2 tablespoons butter
2 tablespoons oil
1 onion, chopped
1 green pepper, chopped
1/4 cup ham, chopped fine (optional)
2 cups tomatoes, chopped
1 hot pepper, chopped fine
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 cups water
1/2 teaspoon thyme
1 tsp salt
1/2 tsp black pepper
Dash lime juice

Steps:

Place conch in boiling water. When water foams up, drain and add fresh. Boil and repeat until the water is clear. Add vinegar and simmer 20 minutes or until the conch is fork-tender. Drain and cut conch into bite size pieces. In a heavy pan, heat oil and butter. Sauté onion, green pepper, conch and ham. When the onion is soft, add tomatoes, hot pepper, ketchup, Worcestershire, water, thyme, salt and black pepper. Cover and steam 10-15 minutes. Stir in lime juice.

FIESTA CONCH

Fiesta Conch image

This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.

Provided by Judy

Categories World Cuisine Recipes Latin American Caribbean

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

8 fresh conch, shells removed
½ lemon, juiced
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
¾ cup diced celery
1 ½ cups chopped mushrooms
1 (28 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
⅓ cup ketchup
¼ teaspoon white sugar
1 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Steps:

Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 26.6 g, Cholesterol 65.5 mg, Fat 5.5 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 689.1 mg, Sugar 10.8 g