Haitian Conch in Creole Sauce


1 lb. fresh Conch Meat, shelled, cleaned, filleted, and cut into bite-size pieces
1 medium Yellow Onion, roughly chopped
1 large Ripe Red Tomato, roughly chopped
4 large cloves Garlic, minced
½ cup Green Onions, finely chopped
4 tbsp. Tomato Paste
3 tbsp. Vinegar
1 tbsp. fresh Thyme Leaves, bruised and minced
1 tbsp. fresh Parsley, finely chopped
1 tbsp. Olive Oil
Coarse Sea Salt and freshly ground Black Peppercorns, to taste.


In a large bowl, combine the cleaned and chopped conch meat, the vinegar, and just enough water to cover all of the conch. Stir well, cover, and set aside for two hours. Strain the conch and pat dry.

Heat the olive oil in a large skillet or sauce pan over medium-high heat. Add the yellow onion, garlic and green onions and sauté for 2-3 minutes, until the yellow onion is translucent.

Reduce the heat to medium and add the conch and all of the remaining ingredients. Simmer, stirring often, for about 45 minutes or until the Conch is tender.

Serve hot with rice.
Recipe courtesy of TasteTheIslandTV.
Image from CaribbeanGreenLiving