Conch Steam

Name: Conch Steam
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

10 ingredients

5 steps

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

Directions

1

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.
2

Add the potatoes and fish stock and simmer for five minutes.
3

Wash the conch meat thoroughly and cut it into quarter-inch slices.
4

Add the conch, tomatoes, olives and seasonings to the skillet.
5

Simmer gently for five minutes, or until the potatoes are tender and flavors are mingled.