How to cook Belizean Conch soup/ Belizean recipes/conch soup recipes

conch

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp provides a similar texture while fish is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories, while cream is a more accessible substitute.

Heat a pot on medium heat and add 3 teaspoons of flour to brown it without oil.

Stir the flour until it turns a golden brown color, being careful not to burn it.

Add water to the browned flour and whisk to create a roux.

Add 2 cans of coconut milk to the roux.

Add 1.5 cans of water to the coconut milk to rinse out the cans.

Soak the conch in vinegar and water to remove the fishy smell.

Add seasoned salt, onion powder, thyme, garlic powder, and black pepper to the coconut milk mixture.

Add 2 whole potatoes peeled and sliced, 1 whole carrot peeled and sliced, and half an onion sliced into the pot.

Add bell pepper and celery to the mixture.

Pound the conch to tenderize it and cut it into smaller pieces before adding it to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens