Cape Verdean Buzio Recipe - Easy, Healthy & Tasty | CulinaryCreationss

Ingredients

• Core Seafood
• 2 lbs (about 900g) fresh or frozen conch (sea snails), cleaned and prepared (see instructions below)
• Note: At the fish counter or in Latin/Caribbean markets, ask for "conch meat" or "buzio." Frozen pre-cleaned conch is a great option if fresh is hard to find.
• Beans & Vegetables
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large bell pepper (any color), diced
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 2 carrots, peeled and diced into ½-inch rounds
• 1 (15-ounce / 425g) can diced tomatoes, undrained, or 2-3 fresh ripe tomatoes, diced
• 1 (15-ounce / 425g) can white beans (cannellini or great northern) or black-eyed peas, rinsed and drained (or 1.5 cups cooked from dry)
• 1 Scotch bonnet pepper (whole, for mild heat; sliced for more heat, optional)
• 1 bay leaf
• Aromatics, Broth & Seasonings
• 1/4 cup dry white wine (optional, substitute with extra fish stock or tomato juice)
• 4-6 cups fish or seafood stock (or vegetable stock/water for a lighter broth)
• 1 tsp sweet paprika
• ½ tsp black pepper
• ¼ tsp ground cumin (optional, but adds depth)
• Salt to taste
• ½ cup fresh cilantro, chopped (divided)
• ¼ cup fresh parsley, chopped
• Lemon wedges for serving
• Optional: Small knob of butter or drizzle of good olive oil for finishing