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Fricassée de Lambi (Queen Conch Fricassee)

Fricassée de Lambi (Queen Conch Fricassee) is a traditional Martinican recipe for a classic fricassee of queen conch in a tomato sauce with chillies. The full recipe is presented here and I hope you enjoy this classic Martinican version of: Queen Conch Fricassee (Fricassée de Lambi).

prep time

30 minutes

cook time

65 minutes

Total Time:

95 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesDessert RecipesBaking RecipesCake RecipesMartinique Recipes

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Method:

Cut the peeled and cleaned conch into 1 cm pieces then pound with a meat mallet to tenderize.

Bring a pan of lightly-salted water to a boil, add the conch pieces and boil for 30 minutes. Drain the conch and set aside.

Place a pan over medium heat. Add in the oil and once hot use to fry the finely-diced onions and cives, along with the conch. Sauté for 20 minutes.

Add the tomatoes, seasoning peppers, thyme, parsley, bay leaf, allspice leaves, boiled conch and 500ml of water. Bring to a boil, reduce to a simmer and cook for 15 minutes.

At the end of cooking, check that the conch is tender and add the lemon juice, garlic, and hot chilli. Cook for 5 minutes more to allow the flavours to meld. Remove the allspice and bay leaves and discard.

Serve with rice and local vegetables.