Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Conch Stew (Slow-simmered conch in a savory tomato-and-vegetable broth typical of the Dutch Caribbean)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) conch meat, cleaned, tenderized, and chopped into bite-size pieces
- 2 tbsp (30 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped (about 4 oz / 110 g)
- 3 cloves (about 9 g) garlic, minced
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) can diced tomatoes
- 2 cups (480 ml) fish or chicken stock
- 2 medium potatoes, peeled and diced (about 10 oz / 300 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 1 small Scotch bonnet pepper, left whole for milder heat or chopped for more (seeds optional)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- Lime wedges, for serving

Instructions

1. Rinse the conch pieces and toss with lime juice and a pinch of salt. If not already tenderized, pound lightly or simmer in a small pot of water for 20–30 minutes until starting to tenderize; drain and set aside.
2. In a heavy pot or Dutch oven over medium heat, warm the vegetable oil. Add the chopped onion, bell pepper, and celery and sauté until softened, about 5–7 minutes. Add the garlic and tomato paste and cook 1 minute more.
3. Stir in the diced tomatoes, stock, potatoes, carrots, thyme, Scotch bonnet (whole or chopped), salt, and pepper. Bring to a simmer.
4. Add the conch pieces to the pot, reduce heat to low, cover, and simmer gently 45–60 minutes, stirring occasionally, until the conch is tender and the vegetables are cooked through. If stew becomes too thick, add a splash more stock or water.
5. Remove the whole Scotch bonnet if used whole for mild heat. Adjust seasoning to taste, stir in chopped parsley, and finish with a squeeze of lime.
6. Serve hot with rice, crusty bread, or traditional local sides.