Stewed Conch

Clara Gonzalez’s lambí guisado is stewed conch with olive oil, red onion, garlic, bell peppers, tomato sauce and hot sauce. This selected version uses thin slices and is served with the listed lime wedges, optional parsley and white rice.

The conch is cleaned, with a sharp knife removing its outer skin, then sliced thinly against the fibres. Olive oil heats in a deep pot; the supplied chopped red onion and mashed garlic cook with stirring until the onion is translucent.

Salt is added, followed by the diced bell peppers. They cook covered briefly. The sliced conch is stirred in and mixed with the vegetables.

Tomato sauce and water are poured in and mixed through. The mixture simmers over medium-low heat until it comes to a boil, then is seasoned with salt and hot sauce to taste.

The pot is removed from the heat. The conch is served with the selected lime wedges, optional parsley garnish and supplied white rice.