Entree: Saint Vincent and the Grenadines – Conch Creole (Tomato-based Creole stew of tender conch with peppers, onions, and aromatic herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and cut into bite-size pieces
- 2 tbsp (30 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil
- 4 oz (113 g) salt pork or bacon, diced
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 2 stalks celery, chopped (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 scotch bonnet pepper, seeded and finely chopped (use half for milder heat)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) fish or chicken stock
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 lime, cut into wedges for serving

Instructions

1. Place conch in a bowl, toss with lime juice and a pinch of salt, and let sit 15 minutes to help tenderize; drain and pat dry.
2. In a large heavy pot or Dutch oven over medium heat, warm the oil and render the diced salt pork or bacon until crisp and browned, about 5 minutes; remove most of the fat if excessive, leaving about 1 tbsp (15 ml).
3. Add the chopped onion, bell pepper, and celery to the pot and sauté until softened, 6–8 minutes; stir in garlic and scotch bonnet and cook 1 minute more.
4. Stir in the tomato paste and cook 1 minute, then add diced tomatoes, stock, thyme, bay leaves, and Worcestershire sauce; bring to a simmer.
5. Add the conch pieces to the simmering sauce, cover partially, and cook gently until conch is tender, 30–45 minutes, checking and stirring occasionally. If sauce reduces too much, add a splash more stock or water.
6. Remove bay leaves and thyme sprigs; taste and adjust salt and pepper. Stir in parsley just before serving.
7. Serve hot over steamed white rice with lime wedges on the side.