Conch Stew

Recipe from

Oxmoor House


1/2 pound cleaned, skinned conch meat
1 small onion, chopped
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper


Pound conch to 1/8-inch thickness, using a meat mallet or rolling pin. Cut conch into bite-size pieces; set aside.

Sauté onion in oil in a medium saucepan until tender; add flour, stirring well. Cook over medium heat, stirring frequently, until browned.

Add conch, water, potatoes, salt, and pepper; stir until well blended. Cook over medium heat, stirring frequently, until potatoes are tender. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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