Conch Stew

Recipe from Oxmoor House

More 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


  1. Pound conch to 1/8-inch thickness, using a meat mallet or rolling pin. Cut conch into bite-size pieces; set aside.
  2. Sauté onion in oil in a medium saucepan until tender; add flour, stirring well. Cook over medium heat, stirring frequently, until browned.
  3. Add conch, water, potatoes, salt, and pepper; stir until well blended. Cook over medium heat, stirring frequently, until potatoes are tender. Serve immediately.
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