PREPARATION

• Gather all the ingredients and utensils to be used.
• Finely dice the onion and peppers (brunoise).
• Cut the tomatoes into concassé.
• Slice the cilantro into chiffonade, reserving one whole sprig for the final garnish.

CLEANING THE CONCH

Wash and clean the conch, removing the black parts, any excess skin, and any undesirable particles.
Important: Raw conch, like other seafood, meats, and fish, must be stored at low temperatures—preferably between 0 and 5 °C (41 °F)—to ensure food safety and prevent health risks.

PAR-COOKING

Place the conch in a pot with plenty of cold water and bring to the heat.
Boil for 5 minutes to blanch and remove impurities.
Discard this first water to clarify.
Replace the water, return the conch to the pot with enough cold water to cover, and bring back to the heat.
Cook for about 45 minutes, or until tender.
Remove, drain, and cut into small dice.
Season with lemon juice, salt, pepper, and oregano. Set aside.

CONCH STEW (BRAISED CONCH)
Heat the oil in a wide skillet over medium-high heat.
Sauté the garlic, onion, and ají cubanela (Cubanelle pepper) for 2 to 3 minutes, making sure they don’t burn.
Add the conch and sauté. Pour in the rum and carefully flambé.
Continue sautéing for 3 to 4 minutes, until a thick sauce forms.
Add the cilantro, leek, and tomato paste.
Stir in the water or fish stock to keep the sauce from drying out.
Mix, taste, and adjust the salt if needed.