Conch Stew
Conch Stew from Cayman Islands.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 3 hr 30 min
- Rest
- 30 min
- Total
- 4 hr 10 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Conch Stew Cooking Directions Clean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (instructions below). Once cool, cut conch in bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Conchs907 g
- Salt, 1 tsp and dash4.9 ml
- Black pepper1.2 ml
- Seasoning1.2 ml
- Wheat flour, 1 tablespoon flour and 1 cup all purpose flour251 ml
- Fresh chillito taste
- Neutral oil7.4 ml
- Waterto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Conch Stew Cooking Directions
Step 2
Clean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (instructions below). Once cool, cut conch in bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes.
210 min
Step 3
Sea Pie Cooking Directions
Step 4
Make dough with flour, pinch of salt and water so that you can roll out as thin as possible, then cut into 2 ½” x 2 ½” squares. Let set for 30 minutes then stretch squares to thin them out and add to conch stew mixture.
30 min
Step 5
Serve with white rice, plantain, breadfruit or your choice of vegetables.
Nutrition
Per serving · estimate
- Calories
- 407 kcal
- Protein
- 12.2 g
- Carbs
- 58.4 g
- Fat
- 14 g
- Saturated fat
- 6.6 g
- Fibre
- 8 g
- Sugar
- 8.6 g
- Sodium
- 591 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Vegetarian
- Vegan
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Conch Stew take?
4 hr 10 min all in — 10 min prep, 3 hr 30 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Mortar and pestle.
How much salt do I put in?
The recipe lists Salt at 1 tsp (1 tsp and dash).
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.