Entree: Cayman Islands – Central Culinary Region – Conch Stew (Hearty Caribbean stew of conch simmered with vegetables, coconut, and warming spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Total 55 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and cut into bite-sized pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 1 red bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 3 scallions, sliced, approx. 2 oz (55 g)
- 3 cloves garlic, minced, approx. 0.4 oz (12 g)
- 1 Scotch bonnet pepper, seeded and finely chopped (optional), approx. 0.5 oz (15 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 medium tomatoes, diced, approx. 10 oz (285 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) fish stock or water
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) paprika
- 1-2 tsp (5-10 g) salt, to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish
- Cooked white rice or local bread, for serving

Instructions

1. Rinse and pat dry the conch pieces. If very tough, pound lightly with a meat mallet to tenderize.
2. Heat the oil and butter in a heavy pot over medium-high heat until shimmering. Add the conch in a single layer and sear 2–3 minutes just to color; remove and set aside.
3. Reduce heat to medium, add the onion, green and red bell peppers, and scallions. Sauté 6–8 minutes until softened. Stir in garlic, Scotch bonnet (if using), and thyme; cook 1 minute until fragrant.
4. Add the diced tomatoes and tomato paste, stirring to combine. Cook 3–4 minutes to mellow the tomato flavor.
5. Return the seared conch to the pot. Pour in the coconut milk and fish stock (or water), bring to a gentle simmer, then reduce heat to low.
6. Cover and simmer gently for 35–45 minutes, or until conch is tender and flavors are melded. Check occasionally and add a splash more stock or water if the stew is too thick.
7. Stir in lime juice, paprika, salt, and pepper. Taste and adjust seasoning.
8. Serve hot over cooked white rice or with local bread, garnished with chopped cilantro or parsley.