Conch with Cabbage Stew, a seafood stew perfectly seasoned and best served with white rice. One of the best ways to enjoy stews.
Conch meat is a delicious and versatile ingredient that can be used in a variety of dishes. This recipe uses conch meat to make a hearty and flavorful stew with cabbage, tomatoes, and spices.
The stew is made with conch meat, cabbage, tomatoes, and spices. The conch meat is tender and succulent, and the cabbage and tomatoes add a touch of freshness. The spices in the stew give it a depth of flavor that is truly delicious.
Making a stew with conch meat is lengthy because frozen conch takes a long time to cook. However, this dish will be even more delicious if you can find fresh conch meat. It’s a great meal for a cold winter day or for a summer BBQ.
What is conch
Pronounced “konk,” fresh conch meat does not take long to cook and tastes much more refreshing, as one would imagine. If living in the Caribbean, you will have access to fresh conch. Although on the expensive side, if your pockets can afford this extravagance once in a while, it is well worth it.
Conchs live in the Caribbean, West Indies, and the Mediterranean. Frozen conchs are available in seafood markets where the population’s makeup is diverse. In areas where Caribbean and West Indian people are primarily located, a box of frozen conch is always available, especially during the major holidays.
Now that you are ready to cook, let’s dive into how you to make Conch with Cabbage Stew. Prepare all your ingredients in advance; if the conch is frozen, let it thaw first. If the conch is fresh, the cooking time for Conch with Cabbage Stew will be shorter.
How to make Conch with Cabbage Stew
First, boil the conch meat in a pressure cooker with a bouquet garni, garlic, scallion, lime juice, and water for about 45 – 55 minutes. The conch meat is then pan-fried in tomato sauce, fresh tomatoes with onions, veggies (cabbage and carrots), NouBess Fish Seasoning, No Salt, and oyster sauce.
When making this seafood stew, you may want to add Oyster Sauce which has a bold and delicious umami flavor. A great tip to remember is that Oyster Sauce contains a lot of sodium; if you want to add a spice blend, use one with salt added. The sweet taste of the sauce is not too overwhelming when spices and hot peppers are added.
Here are some tips for making Conch with Cabbage Stew recipe:
- If you can’t find conch meat, you can substitute another type of seafood, such as shrimp or crab. But remember that the cooking time will be a lot less.
- Substitute the oyster sauce for coconut aminos or soy sauce.
- If you want a spicier stew, add more cayenne pepper or NouBess hot and spicy sauce to taste.
- Add other vegetables to the stew, such as carrots, potatoes, or zucchini.
- This stew is also delicious and served over rice or pasta.
Other recipes with Conch you might enjoy
- How to make Conch Creole
- Conch Fritters
- Garlic Conch Recipe
- Conch Salad with Watermelon ot Pimentade the Lambi
- 4 pieces conch whole and cleaned
- 1 bouquet garni parsley and thyme
- 2 scallions chopped
- 4 garlic cloves chopped finely
- 1 lime juiced
- 5 cups water
- 2 tbsp olive oil
- 1/4 cup unsalted tomato sauce
- 1/4 cup fresh tomatoes chopped
- 1/2 cup sweet peppers mixed pepper, chopped
- 1 tsp hot pepper scotch or habanero finely chopped
- 1/2 cup shallots sliced
- 4 cups cabbage finely shredded
- 1 large carrot sliced
- 2 tbsp oyster sauce
- 1 cup conch cooking water
- salt and pepper to taste
- In a pressure cooker, add cleaned whole conch meat, bouquet garni, lime juice and water. Cook for at least 55 minutes. The conch may take longer to cook depending on size. Remove conch from cooking water when fully cooked. Reserve water and cut conch meat in medium size cubes and set aside. Cooking conch water is need to cook veggies.
- In a saucepan, heat oil, add tomato sauce and fresh tomatoes, cook for 3 minutes and add conch meat. Cook for another 3 minutes, add veggies and cook while stirring for 4 minutes to blend all ingredients, add about 1 cup of conch cooking water and oyster sauce. Cook for 25 to 30 minutes until the veggies are cooked but still crunchy. Add salt and pepper to taste. (add additional conch water or regular hot if necessary). Serve hot with grains or root vegetables.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published March 19, 2014. Revised and updated.