Belizean Seafood (Conch) Soup
The Quirky Foodster Team
Ingredients
- Cleaned conch meat, tenderised and diced — 500 g (1 lb)
- Lime juice — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, diced — 1
- Green bell pepper, diced — 1
- Garlic cloves, minced — 4
- Ground cumin — 1 tsp
- Dried oregano — 1 tsp
- Coconut milk — 400 ml (14 oz)
- Fish or vegetable stock — 1 L (4 cups)
- Chayote, peeled and diced — 1
- Carrot, sliced — 1
- Green plantain, sliced — 1
- Scotch bonnet pepper, whole (for aroma, not blended) — 1
- Salt, — to taste
- Chopped fresh cilantro, to serve
Method
- Toss the diced conch with the lime juice and set aside for 10 minutes to firm and freshen the flavour.
- Heat the oil in a large pot over medium heat. Sauté the onion and bell pepper for 4 minutes until softened, then add the garlic, cumin and oregano and cook for 1 minute more.
- Pour in the coconut milk and stock, then add the chayote, carrot and plantain. Bring to a gentle boil.
- Add the conch and the whole scotch bonnet pepper. Reduce to a simmer and cook for 25-30 minutes until the conch is tender and the vegetables are cooked through.
- Remove the whole scotch bonnet before serving. Season with salt to taste.
- Ladle into bowls and finish with a scatter of fresh cilantro.
Introduction: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality.
Cultural Background: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. Chunks of tender conch simmer in a fragrant coconut milk broth with root vegetables and plantain, a dish deeply tied to the country’s Caribbean and Garifuna coastal heritage.
Tips: Tenderise conch well by pounding gently with a mallet before dicing, or it can turn rubbery even after simmering. Keep the scotch bonnet whole and unbroken so the soup gets aroma and gentle heat without becoming fiery.
Variations: Swap conch for firm white fish or shrimp for an equally authentic coastal variation. Add diced sweet potato alongside the chayote for a slightly sweeter, more filling soup.
Storage: Refrigerate in an airtight container for up to 2 days; seafood soups are best enjoyed fresh.
Reheating: Reheat gently over low heat just until warmed through, to avoid toughening the conch.
Nutrition: Approx. 290 kcal, 22g protein, 15g fat, 20g carbohydrate per serving
FAQs:
Q: Where can I buy conch outside Belize?
A: Look for cleaned, frozen conch meat at Caribbean or Latin American grocers and seafood markets; it usually needs to be tenderised before cooking.
Q: Can I make this soup without coconut milk?
A: A lighter tomato-based broth is a common alternative, though coconut milk gives the more traditional coastal Belizean flavour.
- Cleaned conch meat, tenderised and diced — 500 g (1 lb)
- Lime juice — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, diced — 1
- Green bell pepper, diced — 1
- Garlic cloves, minced — 4
- Ground cumin — 1 tsp
- Dried oregano — 1 tsp
- Coconut milk — 400 ml (14 oz)
- Fish or vegetable stock — 1 L (4 cups)
- Chayote, peeled and diced — 1
- Carrot, sliced — 1
- Green plantain, sliced — 1
- Scotch bonnet pepper, whole (for aroma, not blended) — 1
- Salt, — to taste
- Chopped fresh cilantro, to serve
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