This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Conch Fritters
Conch Ceviche with Pineapple
Fiesta Fry Pan Dinner
Coconut Conch Chowder
Fiesta Fry Pan Dinner
more »
Top Related Articles
Cuisine of the Southeastern United States
Fiesta Foods for Cinco de Mayo
Making Cioppino
Cinco de Mayo Fiesta
Fried Green Tomatoes
New England Clambake
Perfect Fried Chicken
Fresh Lobster
Making Tamales
Argentina Opens Up
Related Collections
Canned Tomatoes
300 Calories or Less per Serving - Seafood
Canned Vegetables
Florida Recipes
Southern Seafood Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Fiesta Conch

By: Judy

"This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve."

Rate/Review | Read Reviews (1)

What to Drink?
	Sauvignon Blanc
	Cuervo Especial Oasis
	Beer

Prep Time:
30 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

8 fresh conch, shells removed
1/2 lemon, juiced
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup diced celery
1 1/2 cups chopped mushrooms
1 (28 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
1/3 cup ketchup
1/4 teaspoon white sugar
1 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Directions

Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.