Caribbean: Guadeloupe: Guadeloupean Conch Fricassee

INGREDIENTS:

800 g of Conch
A tablespoon of roucou mixture
3 branches of spring onions
4 branches of parsley
½ of onion
2 gloves of garlic
1 bay leaves
3 branches of thyme
1 scotch bonnet
2 Mild peppers
1 teaspoon of all purpose seasoning
1.5 L of water
Vinegar 

INSTRUCTIONS:

To defrost and clean the conch, soak it  in a large volume of water with a drop of vinegar or lime.

Start by cooking the octopus in a pressure cooker for 45 min, the water  should cover the conch, add  a bay leaf and a clove.

When opening the pressure cooker the octopus will be tender and the remaining water will be kind of yellow, remove the conch from the water and reserve the yellowish water for later.

When cooled, cut the conch into pieces.

Move the yellowish water close to the stove.

In a pan,  over a medium heat, heat a tablespoon of roucou mixture and brown the onion, the garlic and the mild pepper for 5 min.

Add the sliced Conch and brown for 5 min.

Deglaze with the yellowish water we left aside and cover and cook for 15 min.

Open the lid and pour in more of the yellowish water left and add the scotch bonnet into the fricassee.

Add the tomato and cook for 10 min.

add the parsley and stir well and cook for 10 min.

Reduce the heat and add the pepper and let the fricassee simmer of 5-10 min.

INGREDIENTS:

1 kg of octopus
A tablespoon of oil
3 branches of spring onions
4 branches of parsley
½ of onion
2 gloves of garlic
2 bay leaves
3 branches of thyme
¼ of lemon
1 scotch bonnet
2 Mild peppers
1 teaspoon of all purpose seasoning
1.5 L of water  

INSTRUCTIONS:

To defrost and clean the octopus, soak it  in a large volume of water with a drop of vinegar or lime.

Start by cooking the octopus in a pressure cooker for 45 min, the water  should cover the octopus, add  a bay leaf and a clove.

When opening the pressure cooker the octopus will be tender and the remaining water will be kind of pink, remove the octopus from the water and reserve the pinkish water for later.

When cooled, cut the octopus into pieces.

Move the pinkish water close to the stove.

In a pan,  over a medium heat, heat a tablespoon of olive oil and brown the onion, the garlic and the mild pepper for 5 min.

Add the sliced octopus and brown for 5 min.

Deglaze with the pinkish water we left aside and cover for 15 min.

Open the lid and pour in more of the pinkish water left and add the scotch bonnet into the fricassee.

Add the tomato and cook for 10 min.

add the parsley and stir well and cook for 10 min.

Reduce the heat and add the pepper and let the fricassee simmer of 5-10 min.

Any leftovers? why not treating yourself with a Bokit filled with conch and salad?