Caldo de BúzioConch Stew

Name: Caldo de Búzio (Conch Stew)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Cape Verde
Ingredients: 700 g Conch Meat (cut into bite-size pieces); 180 g Onion (finely chopped); 12 g Garlic (crushed); 260 g Tomato (finely chopped); 30 g Tomato Paste; 6 g Paprika; 1 pcs Bay Leaf; 200 ml White Dry Wine; 30 ml Lemon Juice; 10 g Salt; 3 g Black Pepper; 20 ml Vegetable Oil; 900 ml Water

This coastal stew pairs tender conch with onion, tomato, and white wine in a rich, fragrant sauce. A final splash of lemon brightens the pot and balances the deep sea flavor of the shellfish.

Prep

25m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

357kcal

Calories

47g

Protein

Fat

16g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

700g
Conch Meat (cut into bite-size pieces)
180g
Onion (finely chopped)
12g
Garlic (crushed)
260g
Tomato (finely chopped)
30g
Tomato Paste
6g
Paprika
1pcs
Bay Leaf
200ml
White Dry Wine
30ml
Lemon Juice
10g
Salt
3g
Black Pepper
20ml
Vegetable Oil
900ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Combine the conch meat and water in a pot. Bring to a simmer and cook until the conch begins to soften.
02
Lift out the conch and reserve the cooking liquid.
03
Heat the vegetable oil in the pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
04
Add the tomato, tomato paste, paprika, bay leaf, salt, and black pepper. Cook until the tomato breaks down.
05
Pour in the white dry wine and simmer briefly, then return the conch meat and reserved cooking liquid to the pot.
06
Simmer gently until the conch is tender and the sauce is full-bodied.
07
Stir in the lemon juice, remove the bay leaf, and serve hot.

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