Conch Stew

This conch stew is a slow-cooked affair, starting with tenderizing and boiling the conch until it's soft. While the conch boils, you'll prepare the 'sea pie' — a simple dough rolled thin and cut into squares. Once the conch is ready, it simmers with onion, peppers, and scallions in a coconut-infused broth. A flour slurry then thickens the stew to a rich consistency, and the sea pie pieces are added at the end, soaking up all the flavors. It's a hearty dish, often served with white rice or plantains.