Entree: Anguilla – Central Culinary Region – Conch Creole (Stewed conch simmered in a spicy Creole tomato sauce, finished with lime and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (454 g) cleaned conch meat, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 2 tbsp (30 g) tomato paste
- 1 (14 oz) can diced tomatoes (400 g)
- 1 cup (240 ml) fish or seafood stock
- 1/2 cup (120 ml) coconut milk
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 4 cups (800 g) cooked white rice, for serving

Instructions

1. Tenderize the conch by pounding lightly between sheets of plastic or by simmering in salted water for 20 minutes until pliable; drain and slice thinly.
2. Heat oil and butter in a large heavy skillet or pot over medium heat. Add onion, bell pepper, and celery; cook until softened, about 6–8 minutes.
3. Stir in garlic and scotch bonnet (if using) and cook 1 minute until fragrant. Add tomato paste and cook 2 minutes, stirring to caramelize slightly.
4. Add diced tomatoes, fish stock, and coconut milk; scrape up any browned bits and bring to a gentle simmer.
5. Add the sliced conch, bay leaf, and thyme. Reduce heat to low, cover partially, and simmer gently until conch is tender and flavors meld, about 25–35 minutes. Stir occasionally and adjust liquid as needed.
6. Remove bay leaf. Stir in lime juice and chopped parsley, and season with salt and pepper to taste.
7. Serve hot spooned over cooked white rice.