Caribbean Conch

Caribbean Conch


4 people made this

About this recipe: This is a tomato-based conch recipe, full of colour and flavour. It is especially nice served with rice or a crusty baguette to mop up the delicious sauce.


Serves: 6 

  • 8 fresh conch, shells removed
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 100g diced celery
  • 150g chopped mushrooms
  • 2 (400g) tins whole plum tomatoes
  • 1 tablespoon Worcestershire sauce
  • 5 tablespoons ketchup
  • 1/4 teaspoon caster sugar
  • 1 teaspoon red chilli flakes, or to taste
  • salt and pepper to taste

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
  2. Heat the oil in a frying pan over medium heat, and cook the garlic, onion, green pepper, red pepper, celery and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup and sugar. Season with red chilli flakes, salt and pepper. Bring to the boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
  3. Mix the conch meat into the frying pan, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.


Conch can be found in some Caribbean markets.


The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.

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