Learn How to Make BAHAMIAN STEW CONCH | BodinePot

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.

Toast 1 cup of flour in a pot on medium low heat for about 10 minutes until brown.

Remove the toasted flour from the pot and place it in a glass or ceramic bowl.

Heat 1 tablespoon of oil in the pot on medium heat.

Add 1/2 cup of onions and sauté until translucent.

Add coarsely chopped sweet potato and carrots; cook on low heat.

Add 1/2 tablespoon of crushed garlic, 1 teaspoon of dried thyme, 1 bay leaf, and 1 teaspoon of salt.

Add 1/4 cup of water to steam the vegetables and cover the pot; simmer for about 5 minutes.

Separate half of the toasted flour into a bowl and add a little water to dilute it.

Add the diluted flour to the pot and let it simmer.

Add frozen fish stock to the pot and stir.

Add 2 cups of conch and lime juice; let the stew simmer until the conch is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens