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LAMBI A LA CREOLE (CONCH IN CREOLE SAUCE)

Escrito por Equipo EditorialRevisado por Walter C

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LAMBI A LA CREOLE (CONCH IN CREOLE SAUCE)

LAMBI A LA CREOLE (CONCH IN CREOLE SAUCE). Alimento Base: Conch, Cut the pound of conch into 1-1/2 pieces. Place conch in a bowl with vinegar. Add water and set aside for 2 hrs, then drain thoroughly. Cook onion, garlic, and shallots in a pot for...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 4 comensales
Plato: Conch
Cocina: Haití
Ingredients Method

Ingredientes
  

  • 1 lb. conch shelled, cleaned, and skinned
  • 1 lb. medium onion sliced
  • 3/4 cup water
  • 1 to mato chopped
  • 3 cloves garlic minced
  • 1/4 cup vegetable oil
  • 1/4 cup scallions
  • 3 tbsp tomato paste
  • 2 tbsp vinegar
  • 1 tsp thyme
  • 1 tsp parsley

Method
 

  1. Preparation
  2. Cut the pound of conch into 1-1/2 pieces. Place conch in a bowl with vinegar. Add water and set aside for 2 hrs, then drain thoroughly.
  3. Cook onion, garlic, and shallots in a pot for 2-3 minutes.
  4. Combine remaining ingredients, and cook over medium heat.
  5. Season to taste with salt and pepper. Stir constantly.
  6. Conch is cooked when it is tender (about 45 mins. to cook).