Entree: Cayman Islands – Conch Stew

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (454 g) fresh conch, cleaned and chopped
- 2 tbsp (30 ml) coconut oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and finely chopped (include seeds for extra heat)
- 2 stalks scallions, chopped
- 2 medium tomatoes, about 10 oz (285 g), diced
- 2 tbsp (30 ml) tomato paste
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 2 cups (480 ml) fish stock or chicken stock
- 1 cup (240 ml) coconut milk
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 10 oz (285 g)
- 2 carrots, sliced, about 6 oz (170 g)
- 1 lime, juiced
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the chopped conch and pat dry. Season lightly with salt and pepper.
2. Heat coconut oil in a large heavy pot over medium-high heat. Add the conch and sear briefly (1–2 minutes per side) just to color; remove and set aside.
3. Reduce heat to medium and add the chopped onion, scallions, garlic, and Scotch bonnet. Sauté until softened and fragrant, about 4–5 minutes.
4. Stir in the diced tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes and deepen flavor.
5. Add thyme and bay leaf, then return the conch to the pot. Pour in the fish or chicken stock and coconut milk; bring to a gentle simmer.
6. Add the potatoes and carrots. Cover and simmer gently until the conch and vegetables are tender, about 30–40 minutes (conch becomes tender but not falling apart).
7. Adjust seasoning with salt and freshly ground black pepper; stir in lime juice to brighten the stew.
8. Ladle into bowls and garnish with chopped parsley or cilantro. Serve hot with rice, fried plantain, or crusty bread.