Oct 19, 2011

Conch Soup

Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish. This recipe first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica.

Credit: Landon Nordeman

SERVES 6–8

INGREDIENTS

¼ cup canola oil
10 cloves garlic, minced
1 large yellow onion, minced
1 tbsp. sugar
1 tsp. ground turmeric
1 tsp. paprika
¼ cup flour
1½ lb. conch meat, cut into ½″ cubes (available from Amazon)
1 tbsp. fresh thyme leaves
1 large yellow yam or sweet potato, peeled and cut into ½″ cubes
1 medium carrot, peeled and cut into ½″ cubes
1 chayote squash, cut into ½″ cubes
1 green banana, peeled and cut into ½″ cubes
1 Scotch bonnet or habanero chile, slit in half lengthwise

Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parlsey
4 scallions, roughly chopped

INSTRUCTIONS

Heat oil in a 6-qt. Dutch oven over medium-high heat; add garlic and onion; cook, stirring often, until soft, about 6 minutes. Add sugar, turmeric, and paprika, and cook, stirring, until fragrant, about 1 minute. Add flour, and cook, stirring, until smooth, about 1 minute; add conch meat and 6 cups water, and bring to a boil. Reduce heat to medium-low, and simmer until conch meat is tender, about 2 hours. Add thyme, yam, carrot, chayote, banana, and chile, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Remove from heat, and season with salt and pepper. Sprinkle with parsley and scallions.