Haitian-Style Conch (Lambi)

Ingredients

• 1 lb conch meat, white meat only
• Plastic wrap
• ¼ cup champagne vinegar
• 2 ½ cups water, divided
• 1 large tomato
• 3 oz shallots
• 2 green onions
• 3 cloves garlic
• ¼ cup fresh Italian parsley
• 1 teaspoon fresh thyme leaves
• 3 tablespoons olive oil
• 1 tablespoon hot pepper sauce
• 1 chicken bouillon cube
• ½ teaspoon kosher salt

Steps

1. Cut conch into 1-inch pieces (wash hands); place conch between 2 pieces of plastic wrap and pound with a mallet to 1/4-inch thickness. Combine conch, vinegar, and ½ cup water in medium bowl; cover and refrigerate 2 hours.
2. Drain conch well. Chop tomato, shallots, green onions, garlic, and parsley coarsely; remove thyme leaves from stems.
3. Preheat medium saucepan on medium 2–3 minutes. Add oil, shallots, green onions, garlic, and thyme to pan. Cook 5–7 minutes, stirring occasionally, or until onions soften. Add conch, tomatoes, hot sauce, bouillon cube, salt, and remaining 2 cups water to pan. Cover and cook 40–45 minutes, stirring occasionally, until conch is tender and 145°F. Stir in parsley; serve.