RCI-SF.005.0012.001

Conch Stew

Conch Stew from the Recidemia collection

nut-free
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced

Ingredients

  • lb. Conch meat
    2 unit
  • Tbs. Maggi or Beef extract
    1 unit
  • c. white wine vinegar
    1/2 unit
  • Tbs. margarine or butter
    3 unit
  • Onion
    finely chopped
    1 large
  • tomatoes
    peeled and chopped
    2 large
  • garlic
    minced or garlic power or Adobo
    1 clove
  • med. green pepper
    finely chopped
    1 unit
  • 1 small
  • 1 unit
  • of Tabasco sauce or minced hot pepper
    1 Dash
  • Chicken bouillon cubes dissolved in 1/2 c. water
    2 unit
  • Olive Oil
    enough to cover bottom of pan
    1 unit

Method

1
Clean the conch meat thoroughly under cold running water, removing any sand or debris. Cut the meat into bite-sized chunks, approximately 1 to 2 inches.
10 minutes
2
Place the conch chunks in a large pot and cover with water, then add the white wine vinegar. Bring to a boil and cook for 20 minutes to tenderize the conch, then drain and rinse.
20 minutes
3
Heat the olive oil and margarine together in a large heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic, stirring frequently until softened and fragrant, about 4 minutes.
4 minutes
4
Stir in the chopped green pepper and cook for 2 minutes, then add the peeled and chopped tomatoes along with the tomato paste. Mix well to combine all ingredients.
2 minutes
5
Add the tenderized conch meat to the pot and stir to coat with the tomato and vegetable mixture. Cook for 3 minutes, allowing the flavors to blend.
3 minutes
6
Pour in the chicken bouillon dissolved in water, then add the Maggi or beef extract and a dash of Tabasco sauce. Stir well to dissolve the extract completely and distribute the seasoning evenly.
2 minutes
7
Reduce heat to medium-low, cover the pot partially, and simmer gently for 60 minutes, stirring occasionally. The stew should reach a gentle bubble and the conch should become tender.
60 minutes
8
Squeeze the fresh lemon juice into the stew and stir to incorporate. Taste and adjust seasoning with additional Tabasco, salt, or pepper as needed.
2 minutes
9
Simmer uncovered for a final 5 to 10 minutes to allow flavors to fully meld and reduce slightly if desired. The stew should have a rich, aromatic broth.
8 minutes
10
Ladle the conch stew into serving bowls and serve hot, traditionally accompanied by rice or crusty bread to soak up the flavorful broth.

What Makes This Variant Distinct

  • Original variant

Cuisines