Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Conch Stew (Hearty Caribbean seafood stew of tender conch simmered with tomatoes, peppers, and island spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) fresh conch meat, chopped into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 2 oz (56 g) salted pork or bacon, diced (optional, for depth of flavor)
- 1 medium onion, chopped (approx. 110 g)
- 2 stalks celery, chopped (approx. 100 g)
- 1 green bell pepper, chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 sprigs fresh thyme (approx. 2 g) or 1 tsp (1 g) dried thyme
- 1 scotch bonnet or habanero pepper, seeded and minced (optional) (approx. 10 g)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) can diced tomatoes
- 1 cup (240 ml) fish or chicken stock
- 1 cup (240 ml) coconut milk (optional but traditional)
- 2 medium potatoes, peeled and cubed (approx. 400 g)
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2 g) ground allspice (pimento) (optional)
- Cooked white rice for serving

Instructions

1. To tenderize the conch, place the chopped conch in a saucepan, cover with water, add one onion quarter and one thyme sprig, bring to a simmer, and poach gently until just tender, about 25–40 minutes depending on thickness; drain and reserve 1 cup (240 ml) of the cooking liquid.
2. In a heavy pot or Dutch oven over medium heat, warm the vegetable oil. Add the diced salted pork or bacon (if using) and cook until rendered and starting to brown. Add the chopped onion, celery, and bell pepper and sauté until softened, about 5–7 minutes.
3. Stir in the garlic, minced scotch bonnet (if using), and thyme and cook 1 minute until fragrant. Add the tomato paste and cook, stirring, 2 minutes to caramelize slightly.
4. Add the diced tomatoes, reserved conch cooking liquid (if any), stock, and coconut milk. Bring to a gentle simmer, then add the cubed potatoes. Simmer until the potatoes are nearly tender, about 10–12 minutes.
5. Add the pre-tenderized conch pieces to the pot, season with salt, black pepper, and allspice, and simmer gently 8–12 minutes more so flavors meld and the conch finishes cooking.
6. Stir in the lime juice and chopped cilantro or parsley, adjust seasoning to taste, and serve the stew hot over cooked white rice.