Entree: Virgin Islands, British – Conch Creole

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) fresh conch meat, cleaned and chopped into bite-size pieces (or canned conch, drained, approx. same weight)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, diced (about 8 oz / 225 g)
- 1 green bell pepper, seeded and diced (about 6 oz / 170 g)
- 1 red bell pepper, seeded and diced (about 6 oz / 170 g)
- 2 stalks celery, diced (about 3 oz / 85 g)
- 4 scallions, sliced
- 3 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use less for milder heat)
- 1 tsp (1 g) dried thyme or 2 tsp fresh thyme leaves
- 1 bay leaf
- 1 cup (240 ml) diced ripe tomatoes (canned or fresh)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) fish stock or chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tbsp (15 ml) Worcestershire sauce
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- Cooked white rice, for serving (about 2 cups cooked)

Instructions

1. If using fresh conch, pound the cleaned conch lightly with a meat mallet or slice thin and simmer briefly to tenderize: place conch pieces in a small pot, cover with water and a pinch of salt, simmer gently for 15–20 minutes until slightly tender, then drain and set aside. (If using canned conch, rinse and drain.)
2. Heat the vegetable oil and butter in a large skillet or Dutch oven over medium heat. Add the onion, bell peppers, celery, scallions, and scotch bonnet; sauté until softened and fragrant, about 6–8 minutes. Add the garlic and thyme and cook 1 minute more.
3. Stir in the tomato paste and cook 1–2 minutes to deepen flavor, then add the diced tomatoes, Worcestershire sauce, bay leaf, stock, and white wine (if using). Bring to a gentle simmer and reduce for 5–8 minutes to meld flavors.
4. Add the prepared conch to the sauce, reduce heat to low, cover, and simmer gently for 20–30 minutes, stirring occasionally, until the conch is tender and the sauce has thickened. Adjust cooking time if conch was pre-tenderized—just enough to absorb the sauce flavors.
5. Stir in the lime juice, season with salt and pepper to taste, and fold in chopped parsley. Remove the bay leaf before serving.
6. Serve Conch Creole hot over steamed white rice, spooning plenty of sauce over top.