The BEST Stew Conch Haitian Style | How To Cook Conch | How To Cook LAMBI | Episode 19

conch

🥗Healthier: octopus

💰Cheaper: squid

Octopus and squid are more accessible and budget-friendly alternatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and has a higher smoke point.

Cut off the tail and feet of the conch, leaving the good meat.

Slice the conch into smaller pieces for easier tenderizing.

Place cut conch in a Ziploc bag and pound it with a meat tenderizer until soft.

Transfer the tenderized conch to a bowl and pour boiling water over it for 2 minutes, then drain.

Mix in 1 teaspoon of flour, 1/4 teaspoon of baking soda, and 1 teaspoon of mayonnaise to help tenderize the meat further.

Heat 2 tablespoons of oil in a pot and add the conch.

Season with 1/2 teaspoon of black pepper and 3 crushed garlic cloves.

Add chopped bell pepper, onion, celery, and red peppers to the pot.

Pour in 1 cup of water and cook for 40 minutes on medium to high heat, adding more water if necessary.

Remove excess liquid from the pot to form a base for the stew.

Add 2 tablespoons of oil and fry the tomato paste in the pot.

Mix the tomato paste with the conch and add 1/4 teaspoon of browning and 1/2 teaspoon of salt.

Add finely chopped carrots to the pot.

Cooking Techniques

Equipment Needed

Spice Level: