Conch Soup

  • Serves

    serves 6-8


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.


  • 14 cup canola oil
  • 10 cloves garlic, minced
  • 1 large yellow onion, minced
  • 1 tbsp. sugar
  • 1 tsp. ground turmeric
  • 1 tsp. paprika
  • 14 cup flour
  • 1 12 lb. conch meat, cut into 1/2″ cubes (available from
  • 1 tbsp. fresh thyme leaves
  • 1 large yellow yam or sweet potato, peeled and cut into 1/2″ cubes
  • 1 medium carrot, peeled and cut into 1/2″ cubes
  • 1 chayote squash, cut into 1/2″ cubes
  • 1 green banana, peeled and cut into 1/2″ 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


Step 1

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.

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