CONCH STEAM

Conch Steam image

Provided by Betty Fussell

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