Belizean Conch Soup Recipe

Hello, culinary adventurers! Belize News Post is here to take you on another gastronomic journey through Belize. Today, we’re focusing on a dish that’s as comforting as it is flavorful—Belizean Conch Soup. This dish is particularly popular in coastal towns like Dangriga and Hopkins, where the sea offers an abundance of fresh conch.

Brief History

Conch Soup is a dish that reflects the diverse influences in Belizean cuisine, from the indigenous Garifuna culture to the Afro-Caribbean influences. It’s a dish that’s often enjoyed during family gatherings and is a staple during the conch season, which typically runs from October to June.

Preparation Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4

Nutritional Information: Approximately 250 calories per serving, low in fat, high in protein.

Belizean Conch Soup Recipe Ingredients

For North American Measurements:

• 1 lb conch, cleaned and diced
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tomatoes, diced
• 2 cups fish or vegetable broth
• 1 cup coconut milk
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh cilantro, chopped
• 1 scotch bonnet pepper, whole (optional)
• Salt and pepper to taste

For European Measurements:

• 450g conch, cleaned and diced
• 30ml vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tomatoes, diced
• 475ml fish or vegetable broth
• 240ml coconut milk
• 15g fresh thyme leaves
• 15g fresh cilantro, chopped
• 1 scotch bonnet pepper, whole (optional)
• Salt and pepper to taste

Alternative Ingredients:

• Vegan: Substitute conch with tofu or mushrooms
• Gluten-Free: This recipe is already gluten-free
• Dairy-Free: This recipe is already dairy-free

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Belize Conch Soup Recipe Instructions

1. Heat the vegetable oil in a large pot (Amazon) over medium heat. Add the onion, garlic, bell pepper, carrot, and celery. Sauté for about 5 minutes until softened.
2. Add the diced conch and cook for another 5 minutes, stirring occasionally.
3. Stir in the tomatoes, fish or vegetable broth, coconut milk, thyme, and cilantro. For added heat, include the whole scotch bonnet pepper. Season with salt and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until the conch is tender.
5. Remove and discard the scotch bonnet pepper if used. Adjust seasoning if needed.
6. Serve hot, garnished with additional fresh cilantro.

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Tips and Tricks

• Tenderizing Conch: Conch can be tough, so tenderize it by pounding it with a meat mallet (Amazon) or marinating in lime juice for a few hours before cooking. Some types of conch like the horse conch tend to be tougher to begin with.
• Storage: Store leftovers in an airtight container (Amazon) in the fridge for up to 3 days.

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Serving Suggestions

This comforting soup pairs well with Belizean coconut rice or a simple green salad. For drinks, a cold Belikin beer or a glass of fresh fruit juice complements the dish beautifully. We have other seafood recipes you can try too, like stew crab or conch fritters.

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Engage With Us!

Did you try our Belizean Conch Soup Recipe? We’d love to hear your thoughts or any variations you tried. Share your experiences in the comments below!

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