Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Conch Stew (Hearty Caribbean tomato-based stew of tender conch simmered with vegetables and island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) conch meat, cleaned and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, chopped (about 6 oz (170 g))
- 1 green bell pepper, seeded and diced (about 6 oz (170 g))
- 2 stalks celery, diced (about 4 oz (115 g))
- 3 cloves garlic, minced (about 3 tsp (15 g))
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine (optional but traditional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (150 g) peeled and diced potato (optional, for heartiness)
- 2 tbsp (8 g) chopped fresh parsley or cilantro, plus extra for garnish
- 2 scallions, thinly sliced (about 2 tbsp (15 g)) for garnish
- Cooked white rice or crusty bread, for serving

Instructions

1. Place the conch pieces in a bowl, add the lime juice and a pinch of salt; toss and let sit 15–20 minutes to tenderize, then rinse and pat dry.
2. Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Working in batches, sear the conch pieces until lightly browned, about 1–2 minutes per side; remove and set aside.
3. Reduce heat to medium, add the chopped onion, green pepper, and celery to the pot and sauté until softened, about 5–6 minutes. Add the garlic and chopped scotch bonnet and sauté 1 minute more.
4. Stir in the tomato paste and cook 1–2 minutes, then add the diced tomatoes, stock, white wine (if using), thyme sprigs, bay leaf, diced potato (if using), salt and pepper. Bring to a gentle simmer.
5. Return the seared conch to the pot, reduce heat to low, cover, and simmer gently until conch is tender and flavors meld, about 35–45 minutes (taste for tenderness; conch should be soft but not falling apart).
6. Remove thyme sprigs and bay leaf, stir in chopped parsley or cilantro and adjust seasoning. Garnish with sliced scallions and serve hot over rice or with crusty bread.