Conch Recipes
Submitted by kdcrye
Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThis is old-school Caribbean cooking at its finest: salt pork rendering in a heavy pot, onions and garlic sizzling in the fat, and a long, slow simmer that turns tough conch into something spoon-tender.
The tomato-based broth gets layered with oregano, bay leaves, poultry seasoning, and a splash each of vinegar and barbecue sauce for a flavor that’s smoky, tangy, and deeply savory all at once.
Potatoes go in toward the end, soaking up all that goodness while holding their shape.
Two hours might sound like a lot, but this is hands-off cooking. Set it, stir it once in a while, and let the pot do the work.
Chef Tips
- Pound the conch thoroughly with a mallet before chopping. This breaks down the tough muscle fibers and is the key to tender results.
- Don’t rush the simmer. Conch needs time at low heat to become tender. High heat will make it rubbery.
- The splash of vinegar and barbecue sauce might seem odd, but they add a tangy, smoky depth that rounds out the broth.
- This stew reheats beautifully and tastes even better the second day.
Ingredients
Directions
Dice the salt pork and fry in a large pot. Add the onions, garlic and green pepper.
Cook until tender but not browned. Add the tomatoes, tomato paste, hot water and poultry seasoning.
Cook over low heat while preparing conch.
Pound the conchs with a small mallet to break up the tough tissue.
Chop coarsely and add to the chowder. Bring to a boil. Add the vinegar, salt and pepper, oregano, bay leaves and the barbecue sauce.
Bring to a boil again, cover, turn heat to low and simmer 2 hours.
Add potatoes and simmer until potatoes are tender, about 20 minutes.
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