Conch Stew

Conch Stew Recipe from Haiti with White Wine Vinegar and Chicken

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Conch stew is a delicious and hearty dish that is popular in many Caribbean and Latin American countries. This stew is made with tenderized conch meat, which is cooked in a flavorful broth with vegetables and spices. The result is a rich and savory stew that is perfect for a comforting meal.

History

Conch stew has a long history in Caribbean and Latin American cuisine. Conch, which is a type of sea snail, has been a staple food in these regions for centuries. The meat of the conch is tough and chewy, so it is often tenderized before cooking. Stews like conch stew were developed as a way to make the meat more tender and flavorful. Today, conch stew is enjoyed by people all over the world for its unique taste and texture.

Ingredients

2 lb (907 g) conch meat
1 tbsp maggi or beef extract
0.5 cup white wine vinegar
3 tbsp margarine or butter
1 large onion, finely chopped
2 large tomatoes, peeled and chopped
1 clove garlic, minced or garlic powder or adobo
1 medium green pepper, finely chopped
1 small can tomato paste
1 lemon, juiced
Dash of tabasco sauce or minced hot pepper
2 chicken bouillon cubes dissolved in 0.5 cup water
olive oil, enough to cover bottom of pan

How to prepare

Clean, peel, and tenderize the Conch meat using a wooden mallet. Then marinate it with vinegar. Cut the Conch into bite-sized pieces.
In a pan, sauté the onion and green pepper in butter. Add tomatoes, bouillon, water, Tabasco sauce, and beef extract. Let the stew simmer for about twenty minutes. Then, add the Conch, cover the pan, and continue cooking until the meat is tender, which should take around ten minutes. Adjust the seasonings to taste.

Variations

You can add other vegetables to the stew, such as carrots, potatoes, or bell peppers, to add more flavor and texture.
For a spicier stew, you can add more hot pepper or a splash of hot sauce.

Cooking Tips & Tricks

Make sure to tenderize the conch meat properly before cooking to ensure that it is tender and easy to eat.

- Adjust the seasonings to taste, adding more or less hot pepper depending on your preference for spice.

- For a richer flavor, you can add a splash of white wine to the stew while it is simmering.

Serving Suggestions

Conch stew is traditionally served with rice or crusty bread to soak up the flavorful broth. You can also serve it with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Tenderizing the conch meat is an important step in this recipe to ensure that it is tender and easy to eat.

- Simmering the stew slowly allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

If you cannot find conch meat, you can substitute shrimp or another type of seafood in this recipe.

- You can use vegetable broth instead of beef extract for a vegetarian version of this stew.

Make Ahead Tips

Conch stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the conch stew in a large bowl with a sprinkle of fresh herbs on top for a pop of color. - You can also garnish the stew with a slice of lemon or lime for a burst of citrus flavor.

Pairing Recommendations

Conch stew pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- You can also serve it with a light beer or a fruity cocktail for a refreshing drink option.

Storage and Reheating Instructions

Conch stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

Conch meat is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains shellfish (conch), butter, and beef extract, which may be allergens for some individuals.

Summary

Conch stew is a nutritious and protein-rich dish that is also high in iron and vitamin B12. However, it is also high in fat and calories, so it should be enjoyed in moderation.

Summary

Conch stew is a flavorful and hearty dish that is perfect for a comforting meal. This recipe is easy to make and can be customized with your favorite vegetables and spices. Enjoy this delicious stew with rice or bread for a satisfying and delicious meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Conch Stew. It was a warm summer day, and I was walking along the beach, collecting seashells and enjoying the salty breeze. As I rounded a bend in the shoreline, I came across a group of fishermen cleaning their catch of the day.

One of the fishermen, an elderly man with weathered hands and a kind smile, noticed me watching them work. He beckoned me over and handed me a piece of conch meat, telling me it was a local delicacy and offering to teach me how to make a traditional Conch Stew.

I was intrigued by the idea of using conch in a stew, as I had never cooked with it before. So, I eagerly accepted his offer and spent the next few hours learning the ins and outs of preparing this flavorful dish.

The first step, he explained, was to tenderize the tough conch meat by pounding it with a mallet. This was a messy and time-consuming process, but he assured me it was essential for ensuring a tender and delicious final product.

Next, he showed me how to sauté onions, garlic, and bell peppers in a large pot until they were soft and fragrant. Then, he added diced tomatoes, tomato paste, and a splash of white wine, letting the mixture simmer and reduce until it formed a rich and savory base for the stew.

After that, he threw in the pounded conch meat, along with a handful of fresh herbs and spices - thyme, bay leaves, paprika, and a pinch of cayenne pepper for a bit of heat. He told me that the secret to a good Conch Stew was to let it simmer slowly over low heat, allowing the flavors to meld together and the meat to become tender.

As the stew bubbled away on the stove, filling the air with its mouthwatering aroma, the fisherman regaled me with stories of his life on the sea and the many recipes he had learned from his mother and grandmother. He spoke of the importance of passing down culinary traditions from generation to generation, preserving the unique flavors and techniques of his culture.

Finally, after several hours of simmering and stirring, the Conch Stew was ready. We ladled it into bowls and garnished it with fresh parsley, serving it alongside crusty bread and a bottle of chilled white wine. As I took my first spoonful of the rich and savory stew, I knew I had stumbled upon a recipe that would become a cherished part of my own culinary repertoire.

Since that day on the beach, I have made Conch Stew countless times, each batch a tribute to the fisherman who first taught me how to prepare it. I have added my own twists and variations to the recipe, experimenting with different spices and seasonings to create a version that is uniquely my own.

But no matter how many times I make it, the memory of that sunny afternoon on the shore, learning the art of Conch Stew from a stranger turned friend, will always linger in my heart. It is a reminder of the power of food to bring people together, to bridge gaps of language and culture, and to create lasting bonds that transcend time and place.

And so, whenever I make Conch Stew, I do so with a sense of gratitude and reverence for the traditions and stories that have shaped me as a cook and as a person. Each spoonful is a taste of history, a connection to the past, and a promise of the future. And for that, I am eternally grateful.