Conch Stew
A hearty Caribbean-style conch stew with peppers, coconut, tender conch, and homemade Sea Pie dough pieces.
- 3 hr 50 min
- 410 kcal
- Dairy-free
- Stew
- Seafood
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
Tap what you already have.
Steps
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Step 1:
Clean the conch meat and pound it to tenderize.
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Step 2:
Boil the conch for 2 to 3 hours, or until tender.
2–3 h -
Step 3:
While the conch cooks, make the Sea Pie dough with the all-purpose flour, a pinch of salt, and water.
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Step 4:
Roll the dough out as thinly as possible and cut it into 2 1/2-inch by 2 1/2-inch squares.
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Step 5:
Let the dough squares stand for 30 minutes.
30 min -
Step 6:
Stretch the squares to thin them out.
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Step 7:
Once the conch is cool, cut it into bite-size pieces and season it.
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Step 8:
Add all ingredients except the flour to a pan and simmer for 10 to 20 minutes.
10–20 min -
Step 9:
Mix the flour with 1 cup water and pour it into the pan to thicken the stew.
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Step 10:
Add the Sea Pie pieces and continue cooking for an additional 10 minutes.
10 min -
Step 11:
Serve with white rice, plantain, breadfruit, or vegetables of your choice.
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