How to make Bahamian Stew Conch. Cooking with Bernadette Clayborne

conch

🥗Healthier: mussels

💰Cheaper: shrimp

Mussels provide a similar texture and flavor at a lower cost.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

bell pepper

🥗Healthier: zucchini

💰Cheaper: green pepper

Zucchini offers a similar texture with fewer calories.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity and brightness.

Clean and tenderize the conch by pounding it with a meat mallet.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Stir in diced tomatoes, thyme, and bay leaves; cook for 2-3 minutes until fragrant.

Add the conch to the pot and mix well to coat with the vegetables.

Pour in coconut milk and lime juice; bring to a simmer.

Add chopped carrots and celery; season with salt and black pepper.

Cover and let simmer for 30-40 minutes until conch is tender.

Adjust seasoning to taste; add hot pepper for heat if desired.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens