When the conch is cool, cut into 2-inch pieces and set aside. Heat the 2 Tbsp. coconut oil over medium heat and cook the red and green peppers, two diced yellow onions, 2 Tbsp. garlic and thyme ...

Place a wide, heavy-bottomed pan with a lid on the stove on medium heat and add oil. Add onions and sauté for 10 minutes, till they turn slightly golden but not brown. Turn heat to medium-high ...

Step 2 Place the miso in a ladle and add a bit of broth. Stir to dissolve the miso, holding the ladle over the pot, then add to the stew. Cook for another minute or so, until the stew is hot.

Once the conch has cooled, cut into 1-inch pieces and set aside. (If using calamari or shrimp, bring a large stockpot of water to boil, then poach for 2 minutes.