Lambí Guisado [Recipe + Video] Stewed Conch

🧂 Ingredients

• 3 tablespoons olive oil
• 1 small red onion

  chopped into small cubes
• ½ teaspoon mashed garlic
• 1 teaspoon salt

  (or more, to taste)
• 2 diced bell peppers
• 1 pound clean raw conch

  [0.45 kg] sliced very thinly, or minced
• 1 cup tomato sauce
• 1 teaspoon hot sauce

  of your preference, (or more, to taste)
• Some parsley

  as garnish (optional)
• 2 limes cut into wedges

Instructions

• 1 Clean and slice/mince the conch meat according to your preference.
  
  If slicing, do it against the fibers, meaning slicing as you would a sausage.
• 2 In a deep pot, heat the oil over low heat. Cook and stir the onion and garlic
  until the onion becomes translucent. Season with a teaspoon of salt, stir in
  bell peppers and cook covered for a minute.
  
  Stir in the conch and mix to combine.
• 3 Pour in the tomato sauce and ¼ cup of water and mix well. Simmer over medium-low
  heat until it breaks the boil (about 5 minutes).
  
  Season with salt and hot sauce to taste.
• 4 Remove from the heat. Serve garnished with parsley and lemon wedges, and your
  choice of white rice [https://www.dominicancooking.com/516/arroz-blanco] and/or
  tostones [https://www.dominicancooking.com/tostones].

Nutrition Info