Conch Stew
A weekend Cayman Islands dinner made with seafood. Ready in about 4 hours 25 minutes. Difficulty: more effort.
- 25 minPrep (about)
- 4 hrCook (about)
- 4 hr 25 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 ½ lb conch
- 1 onion
- ⅓ green bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- ⅓ red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 2 scallions
- 1 coconut
- 2 ¼ tsp flour
- To taste chile Shopping tip: Fresno or jalapeño for mild (seeds out); Thai bird's eye or serrano for hot.
- ¾ cup all purpose flour
- Splash water
Sauces & oils
- 1 ¼ tsp vegetable oil
Spices & seasonings (4): salt, black pepper, seasoning, salt
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp seasoning
- Dash salt
How to make it
Steps in our own plain words.
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Conch Stew Cooking Directions.
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Clean conch meat and pound to tenderize.
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Boil conch for 2 - 3 hours until soft.
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Make Sea Pie while conch cooks.
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Wait until cool.
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Cut conch in bite size bits and season.
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Add all ingredients, except flour, to pan.
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Simmer for 10 to 20 minutes.
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Mix flour with ¾ cup water.
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Pour into pan to thicken.
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Add Sea Pie bits and continue to cook for an more 10 minutes.
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Sea Pie Cooking Directions.
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Make dough with water so that you, pinch of salt and flour can roll out as thin as possible.
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Cut into 2 ½” x 2 ½” squares.
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Let set for 30 min then stretch squares to thin them out.
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Add to conch stew mixture.
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Dish up using white rice, plantain, breadfruit or choice of vegetables.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.