Entree: Guadeloupe – Southern Culinary Region – Fricassée de Lambi (Creole-style stewed conch in a fragrant tomato-herb sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and tenderized, cut into bite-size pieces
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 1 green bell pepper, seeded and chopped, approx. 5 oz (140 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 small Scotch bonnet or habanero pepper, whole or seeded for less heat
- 2 medium tomatoes, chopped, approx. 8 oz (225 g) or 1 cup (240 ml) chopped tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) fish stock or water
- 1/4 cup (60 ml) coconut milk (optional for a richer fricassee)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or culantro (chadon beni)
- 2 tbsp (30 ml) chopped green onions (scallions)
- Cooked white rice for serving

Instructions

1. Marinate the cleaned, tenderized conch pieces in the lime juice with a pinch of salt for 20–30 minutes, then drain and pat dry.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the conch in batches and sear briefly until edges color, about 2 minutes per side; remove and set aside.
3. In the same pot, add the chopped onion, bell pepper, and garlic; sauté until softened, about 5–7 minutes. Add the Scotch bonnet whole (or chopped if you want more heat) and cook 1 minute more.
4. Stir in the chopped tomatoes and tomato paste and cook 2–3 minutes to break down the tomatoes. Return the seared conch to the pot.
5. Add the fish stock, coconut milk if using, thyme, bay leaves, salt, and pepper. Bring to a gentle simmer, cover partly, and cook until the conch is tender, about 45–60 minutes, stirring occasionally and adding a splash more stock or water if necessary.
6. When the conch is tender and the sauce has thickened to your liking, stir in the chopped parsley and green onions. Adjust seasoning with salt and pepper.
7. Serve the Fricassée de Lambi hot over cooked white rice with extra lime wedges on the side.