Lambi an Sòs Kreyol (Haitian Conch in Creole Sauce)
Lambi an Sòs Kreyol / Haitian Conch in Creole Sauce (Courtesy @chezyvanerestaurant | Instagram)
Delicious Haitian Lambi an Sòs Kreyol is a stew of succulent, slow-simmered conch in a flavorful tomato sauce with garlic, onion, and fresh herbs. It’s a little work to shell and prepare the conch, but you’ll see that the labor of love was worth it when you take that first juicy and tender bite. Serve over a hot bed of rice and you have a meal that is sure to impress!
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Adapted from Ethnic Foods R Us.
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