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Conch is the favorite seafood in the Caribbean, and there are many ways that it’s enjoyed. This recipe for Jamaican Conch Soup is a nice warm bowl of comfort and local flavors. The broth is light and flavored with local herbs, seasonings, vegetables, and dumplings to create a complete and satisfying meal. We have also provided the option to add some extra spice with scotch bonnet peppers, as is traditionally done in Jamaica.
- 2 kg Conch
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon Green Seasoning
- 2 tablespoons Cooking Oil
- 1 medium yellow Onion - diced
- 2 cloves Garlic - minced
- 1 teaspoon Ginger - minced
- 3 Green Onions - chopped
- 3 large Chadon Beni Leaves - minced
- 1 liter Vegetable Broth or Stock
- 1 cup Pumpkin - raw cut into bite-sized chunks
- 1 medium Carrot - cut into bite-sized pieces
- 2 medium Potato - cut into bite-sized pieces
- 2 ears Corn - sliced
- Salt & Black Pepper to taste
- Water for cooking
Tenderize the conch by beating it with a meat mallet or rolling pin, before cutting into bite sized pieces then seasoning with old bay and green seasoning and let marinated for at least an hour or overnight for richer flavor.
Using a large heavy bottom pot or stockpot add the oil and bring to medium heat, once the oil is hot add the onion, garlic, ginger, green onions and chadon beni then sauté for 3 minutes.
Add the vegetable stock and the conch to the pot, bring to a boil, and cook for 30-40 minutes or until the conch is tender. Add water when necessary for soup consistency.
Mix in the pumpkin, carrot, potato, corn, and dumplings and cook for another 20 minutes.
Poach the scotch bonnet pepper in the soup liquid with the other ingredients in step 4, making sure not to pop the pepper, then remove before serving and discard.
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