Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Conch Stew (Slow-simmered conch cooked in a seasoned tomato and coconut broth with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and coarsely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) canned diced tomatoes, with juices
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1 medium potato, peeled and cut into 1/2-inch (12 mm) cubes, approx. 8 oz (225 g)
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 2 bay leaves
- 1/2 tsp (2.5 ml) ground allspice
- 1 scotch bonnet pepper, whole (optional for heat)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Tenderize the conch by pounding gently with a meat mallet or the back of a heavy knife until slightly flattened, then season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper.
2. Heat the vegetable oil and butter in a heavy pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and scallions and cook 1 minute more.
3. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, coconut milk, and fish stock. Scrape up any browned bits from the pot.
4. Add the cubed potato, thyme, bay leaves, allspice, and whole scotch bonnet pepper if using. Bring to a gentle simmer.
5. Add the conch to the pot, cover partially, and simmer gently until the conch is tender and the potatoes are cooked through, about 35–45 minutes. Stir occasionally and skim any foam.
6. Remove the bay leaves and scotch bonnet (if left whole). Stir in the lime juice and adjust seasoning with salt and pepper.
7. Ladle the stew into bowls, garnish with chopped parsley or cilantro, and serve hot with steamed rice or crusty bread.