Conch Creole
A vibrant Caribbean-style conch dish featuring a rich, well-seasoned vegetable juice base layered with aromatics, herbs, and spice for a lighter, more balanced take on traditional Creole.
Servings: 4 Servings
Ingredients
- 1 lb tenderized conch
- 2 tbsp oil
- 1 small onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 cup vegetable juice V8-style or fresh blend
- 2 tbsp tomato paste
- 1 tsp paprika
- 2 sprigs thyme
- ½ –1 cup chicken or seafood stock as needed
- Scotch bonnet to taste
- Salt & black pepper
Instructions
- Heat oil in a skillet over medium heat.
- Sauté onion and bell pepper until softened.
- Add garlic and cook until fragrant.
- Stir in tomato paste and cook for 2–3 minutes to deepen flavor.
- Pour in vegetable juice and mix well.
- Add thyme, paprika, and Scotch bonnet.
- Simmer for 10–15 minutes until slightly reduced and rich.
- Add a splash of stock if needed for consistency.
- Add conch LAST and cook for 3–4 minutes.
- Season to taste and serve hot.
Video
Notes
??? Chef Tip:
“Vegetable juice already has seasoning—taste before adding salt so you don’t overdo it.”
“Vegetable juice already has seasoning—taste before adding salt so you don’t overdo it.”