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  3. Jamaican Conch Soup

Jamaican Conch Soup

Filed Under: Pescetarian Comfort Food Family Dinners Healthy Lunches Soups Seafood One Pot
Classic Bakes Editorial Team
Published Date
Sat 9th October 2021
Print PDF
Rate
Average: 5 (2 votes)
Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins
Serves
6
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Aerial shot of Jamaican Conch Soup in a bowl on wooden background
Close up shot of Jamaican Conch Soup in a bowl
Fresh Conch in wooden background

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.

Ingredients
  • 2 kg Conch
  • 1 Tablespoon Old Bay Seasoning
  • 1 Tablespoon Green Seasoning
  • 2 Tablespoons Cooking Oil
  • 6 ounces Onion - diced
  • 1 ounce Garlic - minced
  • 7 Ginger - minced
  • 3 Green Onions - chopped
  • 3 Large Chadon Beni Leaves - minced
  • 1 Liter Vegetable Broth or Stock
  • 1 ounce Pumpkin - raw cut into bite-sized chunks
  • 2 ounces Carrot - cut into bite-sized chunks  
  • 12 ounces Potato - cut into bite-sized chunks
  • 4 ounces Corn - sliced into circles
  • Salt & Black Pepper to taste
  • Water for cooking
  • Dumplings
Optional Ingredient
  • 1-2 Scotch Bonnet Peppers
Instructions 0%
Tenderize the conch by beating it with a meat mallet 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.
Season with Salt and Black Pepper to taste, remove from the heat and serve warm in bowls.
Optional Ingredient
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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This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
Keywords
seafood soup, conch soup recipe, Jamaican, how to make, Jamaican style

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