You can cook conch from a frozen state and enjoy the same results you would if you thawed it overnight in the fridge. The frozen conch you find in the supermarket is flash-frozen in a blast freezer within a few hours of harvesting it, which preserves freshness and kills microorganisms, so it's safe to eat after cooking. You only have to cook frozen conch about a minute longer than thawed conch.
Preparing the Cooking Liquid
Fill a saucepan or pot with water, stock, wine or a combination of stock and wine -- about 1 quart for every pound of conch meat. Season the liquid to taste with kosher salt, then add the aromatic ingredients, herbs and spices of your choice. Bay leaves, fennel fronds and black peppercorns are a classic combination that pairs well with any type of seafood. Simmer the cooking liquid for about 10 minutes so the flavors start to meld.
Boiling the Conch
Transfer the conch from the freezer directly to the pan and let it return to a simmer. Skim the froth from the surface of the cooking liquid as it appears. Simmer the conch for 5 minutes after the cooking liquid returns to a simmer, then strain it into a colander. If you have other seafood to poach and want to reserve the cooking liquid, remove the conch using a slotted spoon or a mesh strainer. Add the other seafood to the liquid and cook it, or refrigerate the liquid, then reheat and use it within one day.
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A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.
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