Bahamian Conch Chowder
Dive into the vibrant flavors of the Caribbean with this Bahamian Conch Chowder, a rich and hearty seafood stew brimming with island-inspired ingredients. Featuring tender pieces of fresh conch meat, simmered in a savory base of tomatoes, aromatic herbs, and a medley of fresh vegetables, this dish is the perfect balance of bold and comforting. A splash of lime juice adds a zesty brightness, while a hint of crushed red pepper gives it an inviting warmth. Perfect for seafood lovers, this chowder is a delicious homage to Bahamian cuisine, ideal for cozy dinners or as a crowd-pleasing addition to your next gathering. Serve it hot with a sprinkle of parsley for a finishing touch, and let each spoonful transport you straight to tropical paradise.
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Recipe Information
Ingredients
- 2 pounds fresh conch meat
- 1 whole lime
- 3 tablespoons olive oil
- 1 chopped large onion
- 1 chopped green bell pepper
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 chopped carrots
- 2 diced potatoes
- 6 ounces tomato paste
- 14.5 ounces canned tomatoes
- 6 cups fish stock
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1 bay leaf
- 0.5 teaspoon crushed red pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the conch meat thoroughly and tenderize it using a meat mallet. Chop into small, bite-sized pieces.
Place the chopped conch meat in a bowl. Squeeze the juice of one lime over the conch to help tenderize and remove any fishy taste. Set aside.
Heat olive oil in a large pot over medium heat.
Add the chopped onion, green bell pepper, celery, and garlic. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.
Stir in the carrots and potatoes, and continue to cook for another 5 minutes.
Add the tomato paste and canned tomatoes, including the juice from the tomatoes, and stir to combine.
Pour in the fish stock and bring the mixture to a gentle boil.
Add thyme, parsley, bay leaf, crushed red pepper, salt, and black pepper.
Reduce the heat to low and add in the conch meat along with the lime juice.
Simmer the chowder uncovered for about 60-75 minutes, or until the conch is tender.
Discard the bay leaf before serving.
Ladle into bowls and garnish with additional parsley if desired. Serve hot.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
