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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 analysis per serving (4 to 6 servings)
39 grams carbs; 96 milligrams cholesterol; 476 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 5 grams fiber; 593 milligrams sodium; 40 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes