Entree: Saint Barthélemy – Lambi en Sauce (Creole-style stewed conch in a spiced tomato and herb sauce)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
40 min
Additional
40 min
Total
1 hr 50 min
Ingredients
- 2 lb (900 g) conch meat, cleaned, tenderized and sliced
- 1/4 cup (60 ml) fresh lime juice (for tenderizing)
- 1 tsp (5 g) salt, plus extra to taste
- 1/2 tsp (2 g) black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 1 red bell pepper, chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced (about 12 g)
- 3 scallions (green onions), chopped, approx. 2 oz (60 g)
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) dry white wine or water
- 1 small Scotch bonnet pepper, whole (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (2 g) paprika or annatto for color
- 1 tbsp (15 ml) fresh parsley, chopped
- 1 tbsp (15 ml) fresh cilantro, chopped (optional)
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
Instructions
1. Rinse conch and place in a bowl with lime juice, 1 tsp salt, and 1/2 tsp pepper; refrigerate 15–30 minutes, then rinse and pat dry. To further tenderize, simmer conch in just-covered water for 25–40 minutes until tender; drain and slice if not already sliced.
2. Heat oil in a heavy Dutch oven over medium heat. Add onions, bell peppers, scallions, and garlic; sauté 6–8 minutes until softened and fragrant.
3. Stir in tomato paste and paprika; cook 1 minute. Add crushed tomatoes, white wine (or water), thyme, bay leaf, Scotch bonnet (whole if using), and brown sugar if using. Bring to a simmer and cook 8–10 minutes to meld flavors.
4. Add the sliced, tender conch to the sauce. Simmer gently 12–20 minutes so the conch absorbs the sauce and becomes fully tender—do not overcook. Adjust seasoning with salt and pepper.
5. Remove Scotch bonnet, thyme sprigs, and bay leaf. Stir in parsley and cilantro. Serve hot with steamed white rice, fried plantains, or crusty bread to soak up the sauce.
