Stewed Conch
Tender chunks of tenderized conch simmered in a rich tomato-based gravy with peppers, onions, and island seasoning. This is a signature seafood stew served over rice throughout the territory.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Meat mallet
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12
- carbs
- 18
- protein
- 30
- calories
- 320
Instructions
- 1
Rub the conch with lime juice and rinse it. Pound it firmly with a mallet until tender.
- 2
Cut the conch into bite-sized pieces.
- 3
Heat oil in a heavy pot. Saute the onion, garlic, and peppers until softened.
- 4
Stir in the tomato paste. Cook for 2 minutes.
- 5
Add the conch pieces. Stir until they are well coated in the paste.
- 6
Add the diced tomato, thyme, bay leaf, broth, and scotch bonnet if using.
- 7
Bring to a boil. Turn the heat down, cover, and simmer for 45-50 minutes until tender.
- 8
Remove the scotch bonnet and bay leaf. Adjust the seasoning and serve over rice.
Chef's tips
Pound the conch firmly with a mallet to break down tough fibers, and simmer gently on low heat instead of boiling hard.
Storage
Refrigerate up to 3 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat, adding a little water if the gravy has thickened.
Common mistakes to avoid
- •Skipping the pounding step, which leaves the conch rubbery
- •Cooking over heat that is too high, which makes the meat tough
Serving suggestions
Cooked Stewed Conch?
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