Wendy:

To cook conch is one of the most difficult endeavors that I have encountered in cooking. In Puerto Rico as with other Caribbean Islands it is frequently cooked and served as a salad or as a chowder. I have this old recipe that I will copy for you with the suggestion that once you decide to cook it, prepare a big amount and freeze it for subsequent use.

ENSALADA DE CARRUCHO
Conch Salad Serves 10

4 lbs conch
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 bay leaves
1/2 tsp ground pepper
1 tb salt
1 tsp ground oregano
3 garlic cloves crushed in a mortar
1/2 tsp thyme
2 cups Balsamic Vinegar
1 cup olive oil
1 cup chopped pimento stuffed green olives
6 hard boiled eggs
3 sliced fresh lemons
2 chopped tomatoes
1 big onion in slices
fresh parsley for garnish
romaine lettuce or a mix of greens, including Aragula

Boil the conch, begginning in cold water, for 15 minutes. Throw away the boiling water, wash the conch, and begin boiling again, adding salt, pepper and bay leaves, for 1 hour in an uncovered pot. After the first hour, cover the pot and continue cooking until it is soft. Let it cool. Take it from the pot, and cut it in small pieces. In a big bowl,, mix the other ingredients except the eggs, lemon slices, sliced onion and fresh parsley. Add the mixed ingredients to the conch, add the slices of onion. In a crystal salad bowl add the lettuce leaves and greens, add the salad mixture over the lettuce; garnish with eggs sliced, with the lemon slices and with the fresh parsley. Refrigerate for at least 6 hours before serving.

Good luck!

Gladys/PR