📝 About This Recipe
Transport your senses to the turquoise waters of the Bahamas and Turks and Caicos with this authentic Caribbean Stewed Conch. This coastal treasure features tenderized conch simmered in a rich, herb-infused tomato gravy that balances savory notes with a gentle heat. It is a soul-warming celebration of the ocean, traditionally perfected by slow-simmering to transform the firm seafood into a melt-in-your-mouth delicacy.
🥗 Ingredients
The Seafood
- 2 pounds Fresh Conch meat (cleaned, skinned, and tenderized thoroughly with a mallet)
- 2 tablespoons Lime juice (for washing and prepping the conch)
The Aromatics and Vegetables
- 3 tablespoons Vegetable oil
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (seeded and diced)
- 2 pieces Celery stalks (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1/2 piece Scotch Bonnet pepper (seeded and minced for heat; use whole for milder flavor)
The Stew Base
- 2 tablespoons Tomato paste
- 1 cup Canned crushed tomatoes
- 3 cups Seafood stock (or water)
- 4 sprigs Fresh thyme (leaves removed)
- 1 teaspoon Browning sauce (optional, for deep color)
- 1/2 teaspoon Dried oregano
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the conch by washing it in a bowl of water with lime juice. Rinse under cold water and pat dry.
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2
Place the conch between two sheets of plastic wrap and use a meat mallet to pound it aggressively until it is thin and flexible; this is the secret to a tender stew.
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3
Cut the tenderized conch into bite-sized 1-inch pieces.
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4
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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5
Add the conch pieces to the hot oil and sauté for 5-7 minutes until they release their liquid and begin to firm up slightly. Remove conch from the pot and set aside.
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6
In the same pot, add the onion, bell pepper, and celery. Sauté for 5 minutes until the onions are translucent and fragrant.
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7
Stir in the minced garlic and Scotch Bonnet pepper, cooking for another 60 seconds until the aroma fills the kitchen.
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8
Add the tomato paste and stir constantly for 2 minutes to 'cook out' the raw metallic taste, allowing it to darken slightly.
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9
Pour in the crushed tomatoes, seafood stock, thyme, oregano, and browning sauce. Stir to combine and bring to a gentle boil.
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10
Return the conch pieces to the pot. Reduce the heat to low, cover the pot tightly, and simmer.
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11
Simmer for 45-60 minutes. Check the conch periodically; it is done when a fork pierces the meat with no resistance.
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12
If the sauce is too thin, remove the lid for the last 10 minutes of cooking to allow it to reduce and thicken to a gravy consistency.
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13
Taste and adjust seasoning with salt and pepper. Remove any woody thyme stems before serving.
💡 Chef's Tips
Tenderizing is non-negotiable; if you don't pound the conch until it's thin, it will remain rubbery regardless of cook time. If you can't find fresh conch, frozen conch works well—just ensure it is fully thawed before tenderizing. For a deeper flavor profile, add a splash of dry sherry or a teaspoon of Worcestershire sauce during the simmering stage. Control the heat by leaving the Scotch Bonnet whole and removing it before serving instead of mincing it into the stew. Be patient with the simmer; rushing the heat will toughen the seafood rather than softening it.
🍽️ Serving Suggestions
Serve over a generous bed of Bahamian Peas and Rice to soak up the savory gravy. Pair with fried sweet plantains for a sugary contrast to the spicy stew. Accompany with a side of buttery cornbread or 'Johnny Cake' for a true island experience. A cold Caribbean lager or a zesty limeade balances the heat of the Scotch Bonnet perfectly. Garnish with fresh parsley or sliced scallions for a pop of color and freshness.