Conch Stew/Karko Stoba

Information

Conch Stew is a flavorful Caribbean seafood dish enjoyed throughout Curaçao and the Dutch Caribbean. Fresh conch is cleaned with lime, tenderized, and cut into bite-sized pieces before being quickly cooked with onion, green bell pepper, butter, and seafood bouillon. The result is a simple but delicious dish that allows the distinctive flavor of the conch to stand out.

Conch can become tough and chewy when overcooked, so the key to this recipe is properly tenderizing the meat and cooking it only briefly. Serve this traditional island dish immediately while hot, accompanied by rice or Tutu for a delicious taste of Curaçao.

Ingredients

• 4 pieces of conch meat
• 1 onion
• 1 green bell pepper
• 3 limes
• 2 tablespoons butter
• 1 shrimp or lobster bouillon cube

Preparation

1. Remove the pink outer portion of the conch meat. Clean the conch thoroughly with the limes and rinse well.
2. Using a meat mallet, pound the conch evenly until it is flattened and tenderized.
3. Cut the tenderized conch into small, bite-sized pieces and place them in a bowl.
4. Dice the onion and green bell pepper. Melt the butter in a deep pan over medium heat, then add the onion and green pepper and sauté until they begin to soften.
5. Add the shrimp or lobster bouillon cube and stir well until it dissolves and is evenly combined with the vegetables.
6. Add the conch pieces and cook briefly, stirring frequently, until the conch is just cooked through and tender.
   Caution : Be careful not to overcook it, as conch can quickly become tough and chewy.
7. Conch Stew is best served immediately after cooking. Serve hot with rice or Tutu.