Venetian-style Stewed Conch

Ingredients

In this Venetian adaptation, the Bahamian Stewed Conch is transformed by incorporating Venetian flavors and cooking techniques. The addition of white wine and fragrant herbs like parsley and basil gives the dish a Mediterranean twist, while still maintaining the heartiness and comforting qualities of the original Bahamian recipe. We alse have the original recipe for Bahamian Stewed Conch, so you can check it out.

• 1 kg (2.2 lbs) conch meat, cleaned and sliced 1 kg (2.2 lbs) conch meat, cleaned and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 cup white wine 1/2 cup white wine
• 1 cup fish or vegetable broth 1 cup fish or vegetable broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes and cook for a few minutes until they start to soften.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute to combine the flavors.
5. 5.
   Add the conch meat to the pot and pour in the fish or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1 hour, or until the conch meat becomes tender.
7. 7.
   Once the conch is tender, taste the stew and adjust the seasoning if needed.
8. 8.
   Serve the Venetian-style Stewed Conch hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Conch meat — Ensure that the conch meat is properly cleaned and sliced before cooking. Tenderize the meat if necessary by pounding it gently with a meat mallet to achieve a more tender texture.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Serve the stew with crusty bread to soak up the flavorful broth.
• For a richer flavor, you can substitute some of the fish or vegetable broth with seafood stock.

Serving advice

Serve the Venetian-style Stewed Conch as a main course, accompanied by a side of polenta or creamy risotto. Garnish with freshly chopped parsley for a pop of color.

Presentation advice

Present the stew in shallow bowls, allowing the vibrant colors of the tomatoes and herbs to shine through. Sprinkle some additional chopped parsley on top for an extra touch of freshness.