Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Conch Stew (Hearty Caribbean tomato-based stew of conch and root vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) cleaned conch meat, diced
- 2 tbsp (30 ml) fresh lime or lemon juice
- 1/4 cup (30 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped (approx. 150 g)
- 1 green bell pepper, chopped (approx. 150 g)
- 2 stalks celery, chopped (approx. 100 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) fish or chicken stock
- 2 medium potatoes, peeled and cubed (approx. 340 g)
- 2 medium carrots, sliced (approx. 140 g)
- 1 small scotch bonnet or habanero pepper, left whole for flavor (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or butter (to finish)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Place the diced conch in a bowl and toss with the lime or lemon juice (2 tbsp / 30 ml). Let sit 20–30 minutes to help tenderize, then drain and pat dry.
2. Lightly dredge the conch pieces in the all-purpose flour (1/4 cup / 30 g), shaking off excess.
3. In a large heavy pot or Dutch oven heat 3 tbsp (45 ml) vegetable oil over medium-high heat. Brown the dredged conch in batches until lightly golden, about 2 minutes per side. Remove and set aside.
4. In the same pot reduce heat to medium; add the chopped onion (1 large / 150 g), bell pepper (1 / 150 g), and celery (2 stalks / 100 g). Sauté until softened, about 6–8 minutes. Add the minced garlic (4 cloves / 12 g) and cook 30 seconds.
5. Stir in the tomato paste (2 tbsp / 30 g) and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes (14 oz / 400 g) and stock (2 cups / 480 ml), scraping up any browned bits from the bottom of the pot.
6. Add the potatoes (2 medium / 340 g), carrots (2 medium / 140 g), thyme (2 sprigs / or 1 tsp / 1 g dried), bay leaf, scotch bonnet (if using), Worcestershire sauce (1 tbsp / 15 ml), hot sauce (1 tsp / 5 ml optional), salt (1 tsp / 5 g), and black pepper (1/2 tsp / 1 g). Stir to combine.
7. Return the browned conch to the pot. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook until the root vegetables are tender and the conch is tender, about 45–60 minutes. Check and stir occasionally; add up to 1/2 cup (120 ml) water or stock if the stew becomes too thick.
8. Remove the bay leaf and thyme stems (if used). Stir in 1 tbsp (15 ml) vegetable oil or butter to finish, adjust seasoning to taste with salt, pepper, or more hot sauce, and add 2 tbsp (8 g) chopped cilantro or parsley just before serving.
9. Serve hot with rice, plantains, or crusty bread.