Entree: Antigua and Barbuda – Central Culinary Region – Conch Water (Light, flavorful Caribbean conch broth simmered with vegetables and island seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (approx. 6 oz/170 g)
- 2 stalks celery, diced (approx. 4 oz/115 g)
- 2 cloves (about 6 g) garlic, minced
- 1 whole Scotch bonnet pepper, pierced (about 12 g) — leave whole for mild heat or split for more heat
- 2 medium potatoes, peeled and cubed (about 10 oz/285 g)
- 4 cups (960 ml) water
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 1 medium carrot, diced (approx. 3 oz/85 g)
- 1 sprig fresh thyme (approx. 1 g)
- 2 bay leaves (approx. 1 g)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh parsley
- 2 scallions, sliced (approx. 1 oz/30 g) for garnish
- Salt and black pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, celery, and carrot and sauté until softened, about 5–6 minutes.
2. Add the garlic and cook 1 minute until fragrant. Add the sliced conch and sear briefly for 2–3 minutes just to firm the edges.
3. Pour in the water and fish stock, add the potatoes, thyme, bay leaves, and the whole pierced Scotch bonnet pepper. Bring to a gentle boil.
4. Reduce heat to a simmer and cook until conch is tender and potatoes are cooked through, about 45–60 minutes (longer simmering helps tenderize the conch).
5. Remove and discard the thyme sprig and bay leaves. Remove the Scotch bonnet if you prefer less heat.
6. Stir in the lime juice and chopped parsley, then season with salt and black pepper to taste.
7. Ladle the conch water into bowls and garnish with sliced scallions. Serve hot as a comforting island main.