Entree: Turks and Caicos Islands – Conch Creole

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) conch meat, cleaned, thinly sliced or chopped and tenderized (usable weight)
- 2 tbsp (30 ml) fresh lime juice (for tenderizing)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) butter (optional, for richness)
- 1 large onion, chopped, approx. 150 g
- 1 green bell pepper, chopped, approx. 150 g
- 2 stalks celery, chopped, approx. 120 g
- 3 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional; adjust for heat)
- 2 cups (480 g) chopped fresh tomatoes or 14 oz (400 g) canned diced tomatoes
- 1 tbsp (16 g) tomato paste
- 1 cup (240 ml) fish or chicken stock
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 bay leaf
- 2 scallions (green onions), sliced, approx. 20 g
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) Caribbean browning sauce (optional, for color)
- Cooked white rice, for serving

Instructions

1. Tenderize the conch: place conch pieces between plastic wrap and pound lightly with a meat mallet or use a rough chopping motion until slightly softened. Toss conch with 2 tbsp lime juice and a pinch of salt, let sit 15–20 minutes, then rinse and pat dry.
2. Heat oil (and butter if using) in a heavy pot or Dutch oven over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5–7 minutes. Add garlic and Scotch bonnet and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes, then add chopped tomatoes and stock. Add thyme, bay leaf, browning sauce if using, 1 tsp salt, and black pepper. Bring to a gentle simmer.
4. Add the tenderized conch to the pot, stir to combine, reduce heat to low, cover partially, and simmer gently until conch is tender and flavors meld, 45–60 minutes (time varies with conch thickness). Stir occasionally and add a splash of stock if the stew reduces too much.
5. Remove bay leaf, taste and adjust seasoning. Stir in sliced scallions and chopped parsley or cilantro just before serving.
6. Spoon Conch Creole over cooked white rice and serve hot.