Conch Steam

Ingredients

• 4 cloves garlic, minced
• 4 medium onions, sliced thin
• ¼ 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
• ½ cup stuffed olives, sliced
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    746 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 61 grams protein; 144 milligrams cholesterol; 1013 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

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. Add the potatoes and fish stock and simmer for five minutes.
2. 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.

• For a quick fish stock, bring three eight-ounce bottles of clam juice to a simmer. Add six shrimp in their shells and simmer, removing the shrimp after four minutes. Shell the shrimp, return the shells to the clam juice and simmer slowly for five minutes more. Strain. Reserve the shrimp for another purpose, or add them to the stew at the last minute.
• Conch is sold at many Italian fish markets, where it is called scungilli. It is usually sold frozen, tenderized and precooked.

15 minutes