Cape Verdean Buzio Recipe - Easy, Healthy & Tasty

Name: Cape Verdean Buzio Recipe - Easy, Healthy & Tasty
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

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Craving authentic Cape Verdean Buzio? Discover our easy, healthy, and tasty conch stew recipe. Perfect for beginners and island flavor lovers!

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Meat tenderizer
Dutch oven
Colander
Chef's knife
Cutting board
Wooden spoon
Mixing bowl
Stove
Measuring spoon
Fork
Paper towel
Plastic wrap

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