Bahamian Comfort Food Try This Bahamian Inspired Stewed Conch Recipe
- Denaldo Bain
- Dec 20, 2020
- 1 min read
Updated: Apr 14
Ingredients
3 Tbsp. Flour
3 Tbsp. Butter
1/3 C. Onions
1/3 C. Celery
1/3 C. Carrots
1 C. Diced Potatoes
16 oz Tenderized Conch
(Rough Chopped)
1 1/2 C. Tomato Sauce
3 C. Chicken/Vegetable
Broth
1 Can. Coconut Milk
Method
I first start with a moderately hot pot, add Butter & Flour. Stir constantly in order to not burn the flour. Cook until flour Turns into a Golden Tan Color. Add Celery, Onions, Carrots & Conch, cook for a few minutes at a lower heat.
Have These Ingredients Ready To Go! as you don't want the roux to get darker so be sure you are ready for this step, once the onions are translucent and the conch has started to cook, add tomato sauce then the Chicken or Vegetable Stock, your choice.
Simmer on moderate heat until conch is fully cooked through and tender 40 minutes. Stir occasionally preventing lumps and burning, remember we are making a very delicate soup/stew and these methods should be done with care and precision. Add Coconut Milk & cook for an additional 20 more minutes. At This Point Remove From Heat Allow To Cool Or Place In Ice Bath Until Temperature Drops for storage.
Serve With Steamed White Rice, Johnny Cake/Bread Or Grits & Enjoy!
Recipes & Photos By Chef Denaldo Bain
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