Entree: Antigua and Barbuda – Northern Culinary Region – Conch Water (Hearty Caribbean soup of stewed conch, vegetables, and aromatic seasonings)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) cleaned conch meat, tenderized and cut into 1/2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 scallions, chopped, approx. 1 oz (30 g)
- 2 cloves garlic, minced
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 2 medium carrots, diced, approx. 6 oz (170 g)
- 2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
- 1 can (14 oz/400 g) diced tomatoes
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 whole scotch bonnet pepper, pierced (optional for heat)
- 6 cups (1.4 L) water or fish stock
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh chadon beni or cilantro
- 2 tbsp (30 ml) chopped fresh parsley
- Optional: 1 cup (125 g) all-purpose flour and a pinch of salt to make 6 small dumplings

Instructions

1. If using whole conch, tenderize by pounding between plastic wrap until slightly compressed; cut into bite-size pieces. Rinse and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add onion, scallions, and garlic; sauté until soft and translucent, about 4 minutes.
3. Add bell pepper, carrots, and potatoes; cook 3–4 minutes. Stir in diced tomatoes and thyme.
4. Add conch pieces and poured water or fish stock. Add the whole pierced scotch bonnet pepper for heat if using. Bring to a boil, then reduce to a gentle simmer.
5. Simmer uncovered for 45–60 minutes until conch is tender and potatoes are cooked through. Skim any foam from the surface as needed.
6. If making dumplings, mix flour with a pinch of salt and just enough water to form a stiff dough; pinch into 6 small dumplings and add them to the simmering soup in the last 15 minutes of cooking so they cook through.
7. Remove scotch bonnet pepper and taste; adjust salt and pepper. Stir in lime juice, chadon beni or cilantro, and parsley just before serving.
8. Ladle hot conch water into bowls and serve with crusty bread or traditional Caribbean provisions.