conch-stew
Next Dish: Pita
Conch Stew is a traditional Caribbean dish primarily made from conch, a type of large sea snail. The dish typically includes various vegetables, spices, and sometimes potatoes, all simmered together to create a hearty stew. It is particularly popular in the Bahamas, Belize, and other countries in the Caribbean region. The stew is often served with rice or bread to absorb the flavorful broth.
Recipe
Ingredients:
2 pounds conch meat
1 large onion, chopped
2 cloves garlic, minced
2 large potatoes, peeled and cubed
2 large carrots, peeled and chopped
2 stalks celery, chopped
1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
1 cup dry white wine
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
Instructions:
Rinse the conch meat under cold water and cut into 1-inch pieces.
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic to the pot and cook until softened.
Add the conch meat to the pot and cook until it turns white.
Add the tomato paste to the pot and stir to coat the conch meat.
Add the diced tomatoes, potatoes, carrots, celery, bay leaves, thyme, salt, and pepper to the pot.
Pour in the chicken broth and white wine.
Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the conch meat is tender.
Remove the bay leaves from the stew.
Sprinkle the stew with fresh parsley before serving.