How to prepare conch soup


September 26, 2016
Contributed Conch Soup

Conch is a delicious food to many Jamaicans. Conch is a type of shellfish. It can be prepared and served in a number of way, including curried, brown stewed, roasted, stewed with red peas and in soup, among many other ways. Though many people love it, not everyone knows how to prepare it correctly. But the good news is that you do not have to be a gourmet chef to prepare your favourite conch dish. Today we help you with one such dish - conch soup.


• 2lbs SeaBest conch meat

• 1/2 gallon water

• 1 cup diced carrots

• 1 cup diced red and green Peppers

• 1/2 cup diced celery

• 1 cup diced tomatoes

n 2 cups diced potato

• 4 bay leaves

• 1 onion, medium-sized, diced

• 2 tablespoon chopped garlic

• 3 tablespoon olive oil

• 1 scotch bonnet pepper

• 2 lemons, juiced

• sprig of fresh thyme

n salt and pepper to taste

• 2 Maggi halal chicken bouillon cubes

• pinch of cornstarch

• chopped scallion


Prepare the conch. You want to dice the meat to1/3" size, then soften it in a pressure cooker. Be sure the conch meat is definitely soft before proceeding. Next, fill a large pot with the 1/2 gallon of water. Transfer the softened conch along with the diced carrots, red and green peppers, celery, tomatoes, potato and bay leaves into the pot. Bring to a boil and simmer for one to two hours. In a separate bowl, combine the ingredients for the dumplings. Roll into small balls and add them to the pot. Next, sautE garlic and onion in the olive oil until translucent, then add to the pot. Now it's time to add the Scotch bonnet pepper, lemon juice, thyme, and chicken bouillon. Continue to boil and add salt and pepper to taste. To thicken the soup, dissolve a little cornstarch in water and add to the pot. Finally, place the soup in a serving bowl, garnish with cilantro and scallions.

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