Conch Soup

Conch Soup Recipe from Belize | Ingredients, Preparation Tips

Region / culture: Belize | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Conch soup is a traditional Caribbean dish that is popular in countries like Jamaica, the Bahamas, and Trinidad and Tobago. This hearty soup is made with conch, a type of sea snail, and is packed with flavors and spices that will warm you up on a cold day.

History

Conch soup has been a staple in Caribbean cuisine for centuries. Conch is a popular ingredient in many Caribbean dishes, and conch soup is no exception. The dish is believed to have originated in the Bahamas, where conch is abundant in the surrounding waters. Over time, the recipe has been adapted and modified by different cultures in the Caribbean, resulting in a variety of delicious versions of conch soup.

Ingredients

5 to 6 large conch
1 small pig's tail (trimmed of excess fat)
1 lime or 2 tbsp vinegar (30 ml)
0.5 lb cocoa (225 g)
2 green plantains (sliced)
8 okra fingers
1 medium onion (sliced)
2 tbsp flour (30 ml)
1 tbsp fat (30 ml)
1 tsp salt (5 ml)
0.5 tsp pepper (2 ml)
1 tin vegetable soup (optional)

How to prepare

Remove the dark covering from the conch (use lime juice to make it less slippery).
Wash and pound the conch.
Boil the conch and pig's tail for 15 minutes (discard the water).
Add 4 – 6 cups of water to the conch and tail. Boil until tender (use a pressure cooker if available).
Add cocoa, okra, and plantain and simmer for another 15 – 20 minutes.
Add sliced onions and brown flour to the stew.
In a frying pan, add 2 tbsp of fat and 2 tbsp of flour.
Fry until the mixture is dark beige in color. Keep stirring.
Then gradually add 0.5 cup of water to make a sauce. Add this to the stew. Taste and season if necessary.
Add soup.
Serve hot with white rice or serve separately as a soup.

Variations

You can add additional vegetables like carrots, celery, and bell peppers to the soup for added flavor and nutrition.
For a spicy kick, add some hot pepper sauce or scotch bonnet peppers to the soup.

Cooking Tips & Tricks

When preparing conch, be sure to remove the dark covering and wash it thoroughly to remove any sand or debris.

- Boiling the conch and pig's tail before adding them to the soup helps to tenderize the meat and remove any excess fat.

- Browning the flour before adding it to the stew helps to thicken the soup and adds a rich, nutty flavor.

- Be sure to taste and season the soup as needed before serving to ensure it is perfectly seasoned.

Serving Suggestions

Conch soup is traditionally served with white rice on the side.

- You can also serve the soup on its own as a hearty meal.

Cooking Techniques

Boiling the conch and pig's tail before adding them to the soup helps to tenderize the meat and remove any excess fat.

- Browning the flour before adding it to the stew helps to thicken the soup and adds a rich, nutty flavor.

Ingredient Substitutions

If you can't find conch, you can substitute shrimp or crab meat in this recipe.

- If you don't have pig's tail, you can use smoked ham hock or bacon instead.

Make Ahead Tips

Conch soup can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with fresh herbs like parsley or cilantro before serving. - Serve the soup in a bowl with a side of white rice for a complete meal.

Pairing Recommendations

Conch soup pairs well with a crisp white wine or a cold beer.

- Serve the soup with a side of fried plantains or cornbread for a delicious meal.

Storage and Reheating Instructions

Store any leftover conch soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

- Each serving of conch soup contains approximately 300 calories.

Carbohydrates

- Conch soup is a hearty dish that is rich in carbohydrates from ingredients like plantains and flour.

- Each serving of conch soup contains approximately 30 grams of carbohydrates.

Fats

- Conch soup contains fats from ingredients like fat and flour.

- Each serving of conch soup contains approximately 10 grams of fat.

Proteins

- Conch soup is a protein-rich dish thanks to the conch and pig's tail.

- Each serving of conch soup contains approximately 20 grams of protein.

Vitamins and minerals

Conch soup is a good source of vitamins and minerals, including vitamin C, iron, and potassium.

- Each serving of conch soup contains approximately 15% of the recommended daily intake of vitamin C.

Alergens

Conch soup may contain allergens such as shellfish and gluten from the flour.

- Be sure to check for any allergens before consuming conch soup.

Summary

Conch soup is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals.

- It is a hearty and satisfying meal that is perfect for a cold day.

Summary

Conch soup is a delicious and hearty dish that is perfect for a cold day. Packed with flavors and spices, this traditional Caribbean dish is sure to warm you up from the inside out. With a rich history and a variety of variations, conch soup is a versatile and satisfying meal that is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Conch Soup. It was a warm summer day, the kind that makes you feel like everything is possible. I was visiting my dear friend Maria in her quaint little cottage by the sea. Maria was a wonderful cook, and I always looked forward to her delicious meals whenever I visited.

On this particular day, Maria invited me into her kitchen to help her prepare lunch. As we chopped and stirred, she told me the story of how she came to learn the recipe for Conch Soup. She had spent many years living in the Caribbean, where conch was a popular ingredient in many dishes.

Maria explained that conch was a type of marine mollusk that was prized for its tender meat and sweet flavor. She had learned to make Conch Soup from a local fisherman who had generously shared his family recipe with her. As she spoke, I could see the passion and love she had for cooking shining through in her eyes.

I listened intently as Maria shared the ingredients and steps to creating this savory soup. The key, she said, was to use fresh conch meat, along with a variety of vegetables and spices to enhance the flavors. She also stressed the importance of taking the time to cook the soup slowly, allowing all the ingredients to meld together beautifully.

After hours of simmering and stirring, the soup was finally ready. Maria ladled it into bowls and garnished each serving with a sprinkle of fresh herbs. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of our labor.

As I took my first spoonful of the Conch Soup, I was transported to a tropical paradise. The rich broth was infused with the flavors of the sea, while the tender pieces of conch melted in my mouth. Each bite was a symphony of flavors, and I couldn't help but close my eyes and savor every moment.

After lunch, Maria gifted me a handwritten copy of the recipe for Conch Soup. She knew how much I loved to cook and experiment with new dishes, and she wanted me to have this special recipe to treasure and share with my own loved ones.

Over the years, I have made Conch Soup countless times, each batch a little different from the last. Sometimes I add extra vegetables or spices, depending on my mood and what ingredients I have on hand. But no matter how I tweak the recipe, the essence of Maria's original creation always shines through.

I have shared the recipe with friends and family, passing on the tradition of Conch Soup to new generations. It warms my heart to see others enjoy this dish as much as I do, and I know that Maria would be proud to see her legacy living on through my cooking.

As I sit down to enjoy a bowl of Conch Soup, I am filled with gratitude for the friendships and experiences that have shaped my love for cooking. Each spoonful is a reminder of the bond that food creates between people, bridging cultures and bringing joy to the table.

I will always cherish the memories of that summer day in Maria's kitchen, where I first learned the recipe for Conch Soup. It is a reminder of the power of food to connect us to our past, our present, and our future. And as long as I have a pot on the stove and a ladle in hand, I will continue to share the love and flavors of this beloved dish with all who gather around my table.