Entree: Anguilla – Conch Creole

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (450 g) conch meat, cleaned and tenderized
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) butter
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 1 green bell pepper, diced — about 6 oz (170 g)
- 1 red bell pepper, diced — about 6 oz (170 g)
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1 Scotch bonnet or habanero pepper, seeded and minced (or to taste)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine or fish/chicken stock
- 1 cup (240 ml) light chicken stock or water
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 3 scallions (green onions), sliced — about 2 oz (60 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 ml) fresh lime juice
- Cooked white rice, to serve (optional)

Instructions

1. Prepare conch: if whole conch was purchased, clean and thinly slice or chop into bite-size pieces; if pre-cleaned, slice into 1/2–3/4 inch (1–2 cm) pieces. Lightly pound any very tough pieces to tenderize.
2. Heat the vegetable oil and butter in a heavy skillet or Dutch oven over medium heat until butter melts. Add the onion and sauté 3–4 minutes until beginning to soften.
3. Add the diced green and red bell peppers and continue to cook 4–5 minutes until peppers soften. Stir in the minced garlic and minced Scotch bonnet and cook 1 minute until fragrant.
4. Stir in the crushed tomatoes and tomato paste, then add the white wine (or stock) and chicken stock. Scrape up any browned bits from the pan.
5. Add the conch pieces, thyme, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer, cover partially, and cook 20–30 minutes until conch is tender and sauce has reduced slightly. Stir occasionally and add a splash more stock if the sauce becomes too thick.
6. Remove thyme sprigs, stir in the sliced scallions, chopped parsley, and lime juice. Adjust seasoning with salt and pepper to taste.
7. Serve hot spooned over cooked white rice or alongside traditional ground provisions.