Belizean Conch Soup
Belizean Conch Soup is a traditional dish in Belizean cuisine, known for its rich and flavorful broth and tender conch meat. This hearty soup is perfect for a comforting meal on a cool evening or as a special dish for gatherings and celebrations.
Ingredients
- 2 lbs conch, cleaned and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 2 tomatoes, chopped
- 1 cup coconut milk
- 6 cups fish or vegetable broth
- 2 tsp thyme
- 2 tsp paprika
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the bell peppers and tomatoes, and cook until softened.
- Stir in the diced conch and cook for 5 minutes.
- Pour in the coconut milk and fish or vegetable broth. Add thyme, paprika, salt, and pepper.
- Simmer the soup for 1.5 to 2 hours, until the conch is tender.
- Adjust seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Cutting board Knife Wooden spoon Ladle
Tools
Stove Measuring cups and spoons
Serving suggestions
Serve the Belizean Conch Soup with a side of white rice or freshly baked bread for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add a few dashes of hot sauce or a sprinkle of chili flakes to the soup before serving.
Cost
$25