Anguillan-style Fregola with Conch

Ingredients

In this Anguillan adaptation, the traditional Italian dish of Fregola con arselle is transformed by incorporating fresh conch, a local delicacy, and infusing it with Caribbean spices and herbs. The addition of conch adds a unique seafood flavor and enhances the dish's texture, while the Caribbean spices bring a vibrant and aromatic twist to the original recipe. We alse have the original recipe for Fregola con arselle, so you can check it out.

• 250g (8.8 oz) fregola pasta 250g (8.8 oz) fregola pasta
• 500g (1.1 lb) fresh conch, cleaned and diced 500g (1.1 lb) fresh conch, cleaned and diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 400ml (1 2/3 cups) fish or vegetable broth 400ml (1 2/3 cups) fish or vegetable broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and scotch bonnet pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced conch to the pot and cook for a few minutes until it starts to turn opaque.
3. 3.
   Stir in the ground allspice, dried thyme, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Add the fregola pasta to the pot and stir well to coat it with the spices and vegetables.
5. 5.
   Pour in the fish or vegetable broth and tomato paste. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 15-20 minutes, or until the fregola is cooked al dente and has absorbed most of the liquid.
6. 6.
   Remove the bay leaf and season with salt and pepper to taste. Squeeze the lime juice over the dish and give it a final stir.
7. 7.
   Serve the Anguillan-style Fregola with Conch hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Conch — Ensure the conch is fresh and properly cleaned before dicing it. If fresh conch is not available, you can use frozen conch, but make sure to thaw it thoroughly before cooking.

Tips & Tricks

• If you prefer a spicier dish, you can increase the amount of scotch bonnet pepper or add a dash of hot sauce.
• For a more vibrant presentation, garnish the dish with a sprinkle of freshly grated coconut.
• If fregola is not available, you can substitute it with Israeli couscous or small pasta such as orzo.

Serving advice

Serve the Anguillan-style Fregola with Conch as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of chilled white wine or a tropical fruit juice.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant colors of the fregola, conch, and vegetables to shine through. Garnish with a sprig of fresh cilantro or parsley for an added touch of freshness.