Caribbean Conch Stew


2 lbs fresh conch
1/2 cup lime juice
3 tbs olive oil
2 oz salt pork, cut into 1/2 inch dice
Bouquet garni ( parsley, thyme, celery leaves, basil leaves, whole fresh hot pepper, bay leaf tied in cheese cloth)
2 cloves garlic
2 scallions, green and white parts, chopped
1/8 tsp cinnamon
kosher salt and black pepper to taste
Juice of 1 lime


  • Place the conch in the lime juice a let marinate for severall hours.
  • Drain, rinse and beat thoroughly to tenderize the conch meat.
  • Cut the conch into 1/2 inch pieces and place into a heavy saucepan, cover with water and simmer gently until tender. About 1 and 1/2 hours.
  • Cook partially covered during the last half hour of cooking to reduce the liquid.
  • Heat the olive oil in a heavy covered casserole.
  • Add the salt pork, the bouquet garni, garlic, scallions, cinnamon, salt and pepper to taste.
  • Stew gently for 5 minutes, then add the conch, along with it’s cooking liquid.
  • Cover and simmer for 15 minutes.
  • Remove and discard the bouquet garni, add the lime juice and serve.




15 min


15 min


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