Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Conch Stew (Hearty Caribbean stew of tender conch simmered with vegetables in a spiced tomato-coconut broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 30 min

Total 1 hr 35 min

Ingredients

- 1½ lb (680 g) cleaned conch meat, chopped into bite-sized pieces
- 1 cup (240 ml) fresh lime juice for tenderizing
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 large tomato, diced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chicken or seafood stock
- 1 cup (240 ml) coconut milk
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 carrot, peeled and sliced
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1 bay leaf
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lime juice (finish)

Instructions

1. Tenderize the conch by placing the chopped meat in a bowl with 1 cup (240 ml) lime juice and a pinch of salt. Refrigerate for 30–60 minutes, then rinse and pat dry.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the conch pieces and sear briefly, about 2–3 minutes, just to color; remove and set aside.
3. In the same pot add onion, bell peppers, and garlic; sauté until softened, 4–5 minutes. Add chopped Scotch bonnet if using and cook 1 minute more.
4. Stir in diced tomato and tomato paste; cook 2–3 minutes until tomatoes begin to break down. Return the seared conch to the pot.
5. Pour in stock and coconut milk; add potatoes, carrot, thyme, bay leaf, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer, covered, until conch and vegetables are tender, about 45–60 minutes. Check liquid level and add a bit more stock or water if needed.
6. Remove bay leaf and thyme stems. Stir in chopped parsley or cilantro and 1 tbsp (15 ml) lime juice, adjust seasoning to taste.
7. Serve hot with rice, funchi, or crusty bread to soak up the flavorful broth.