Conch Stew with Dumplings
This Caribbean-style stew cooks conch slowly with tomato, peppers, okra, herbs, and soft flour dumplings. Conch can vary greatly in tenderness, so the simmering time should be guided by texture rather than the clock alone.
Prep
35m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
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.
Stew
- 700gConch Meat (cleaned and cut into small pieces)
- 25mlVegetable Oil
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 150gGreen Bell Pepper (chopped)
- 200gTomato (chopped)
- 120gOkra (sliced)
- 30gTomato Paste
- 5gFresh Thyme (whole)
- 2pcsBay Leaf (whole)
- 900mlFish Stock
- 10mlHot Sauce
- 8gSalt
- 2gBlack Pepper
Dumplings
- 250gAll-Purpose Flour
- 8gBaking Powder
- 180mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat.
- 02
Add the onion and cook until softened, then stir in the garlic and green bell pepper.
- 03
Add the tomato, okra, and tomato paste and cook until the mixture thickens slightly.
- 04
Add the conch meat, fresh thyme, bay leaves, fish stock, hot sauce, salt, and black pepper. Bring to a gentle simmer.
- 05
Cover and cook until the conch is tender when pierced, extending the simmer if necessary.
- 06
Mix the all-purpose flour and baking powder in a bowl, then stir in the water to make a soft dough.
- 07
Pinch off evenly sized pieces of dough and drop them gently into the simmering stew.
- 08
Cover and cook until the dumplings are puffed and no raw dough remains in the center. Remove the bay leaves and thyme stems before serving.
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