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Conch in Hot Sauce |
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Serves: 6 Print this Recipe(Scungilli in Salsa Piccante) Category: Calamari, Octopus, and Conch Makes 6 to 8 servings When I was a child my family used to go from our home in Brooklyn to Little Italy in downtown Manhattan for seafood. My father and uncles would order this dish, asking the waiter to make theirs extra-spicy. The seafood and sauce was spooned over freselle, hard biscuits flavored with a lot of black pepper, which made the dish even hotter. My sister and cousins and I would, instead, share a plate of fried seafood or stuffed clams, never imagining we would one day enjoy such spicy food. Fresh conch or whelk (known in Italian as scungilli) is not easy to find in my area, so I use the kind that is partially precooked and frozen. It is available in most fish markets. I also use toasted bread. But if you like, freselle can be found in many Italian bakeries. Break them into pieces with your hands and sprinkle them with water to soften them up slightly. 2 pounds partially cooked fresh or frozen conch or whelk meat (scungilli) 1/3 cup olive oil 2 cloves large garlic, finely chopped Pinch of crushed red pepper, or to taste 2 (28-ounce) cans peeled tomatoes, chopped 1 cup dry white wine Salt 2 tablespoons chopped fresh flat-leaf parsley Italian bread slices, toasted 1 If using fresh conch, go to step 2. If the conch are frozen, place them in a bowl with cold water to cover. Put the bowl in the refrigerator several hours or overnight, changing the water occasionally. 2 Begin cutting the conch into 1/4-inch slices. When you come to a dark tube filled with a spongy matter, pull or cut it out and discard it, as it can be gritty. There is another tube on the outside of the body that does not need to be removed. Rinse the slices well and pat them dry. 3 Pour the oil into a large saucepan. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. Add the tomatoes and their juice, the wine, and salt to taste. Bring to a simmer. Cook 15 minutes on low heat, stirring occasionally. 4 Add the conch and bring to a simmer. Cook, stirring occasionally, until the conch is tender and the sauce is thickened, about 30 minutes. If the sauce becomes too thick, stir in a little water. Taste for seasoning, adding more pepper, if desired. Stir in the parsley. 5 Place slices of toasted Italian bread in the bottom of 4 pasta bowls. Spoon on the conch and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Conch in Hot Sauce comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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