Entree: Antigua and Barbuda – Southern Culinary Region – Conch Water (Traditional Antiguan savory conch soup made with conch meat, vegetables, and island herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) conch meat, cleaned and chopped into bite-sized pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 scallions (green onions), chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, left whole for mild heat or seeded and chopped for more heat (optional)
- 1 medium carrot, diced, approx. 4 oz (115 g)
- 2 stalks celery, diced, approx. 3 oz (85 g)
- 1 medium tomato, chopped, approx. 5 oz (140 g)
- 1 medium potato, peeled and diced, approx. 8 oz (225 g)
- 4 cups (960 ml) fish stock or chicken stock
- 1 cup (240 ml) water
- 1 cup (240 ml) coconut milk (optional for creamier version)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 1 lime, juiced
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

1. Rinse the chopped conch under cold water and pat dry. Season lightly with salt and pepper.
2. In a large heavy pot or Dutch oven over medium heat, warm the vegetable oil. Add the onion, scallions, and garlic and sauté 3–4 minutes until softened and fragrant.
3. Add the carrot, celery, tomato, and potato; cook 3–4 minutes, stirring to combine.
4. Stir in the conch pieces, thyme, and bay leaf; cook 2–3 minutes to warm the conch through.
5. Pour in the stock and water, bring to a simmer, then reduce heat to low. Partially cover and simmer gently 30–40 minutes, or until the conch is tender when pierced (longer if needed for very firm conch).
6. If using, stir in the coconut milk and continue to simmer 5–7 minutes to meld flavors. Remove and discard the bay leaf and whole scotch bonnet if used whole.
7. Adjust seasoning with salt, pepper, and lime juice. Remove from heat and garnish with chopped parsley or chives. Serve hot as a hearty soup, with boiled provisions or crusty bread if desired.