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Conch And Dumpling Soup

  • 0 people already cooked this dish.
  • Total: 60min
    Preparation: 60min
  • Portions: 6
  • Difficulty: Easy


  • 1 Pound Mollusks, Conch, Baked Or Broiled Cleaned
  • 1 Pack Maggi Season-Up! Powdered Seasoning Fish 10G Sachet
  • 8 Cups Water
  • 1/2 Cup Carrots, Canned, Regular Pack, Drained Solids
  • 1/4 Cup Red Bell Peppers Diced
  • 1/4 Cup Sweet Pepper Diced
  • 1/4 Cup Celery, Raw Diced
  • 1/2 Cup Tomatoes Diced
  • 1 Cup Cassava, Raw (or any ground provision), peeled and diced
  • 2 Units Spices, Bay Leaf
  • 1/2 Cup Onion Diced
  • 1 Tablespoon Garlic Finely chopped
  • 1 1/2 Tablespoon Olive Oil
  • 1/4 Teaspoon Pepper Flakes
  • 3 Tablespoons Lemon Juice
  • 3 Sprigs Thyme
  • 1 Tablespoon Chadon Beni/Culantro Finely chopped
  • 1/4 Cup Chive Finely chopped
  • 2 Packs Maggi Soup It Up! Fish Tea Soup Mix 40G Sachet
  • 1 Cup Flour Ingredients for dumpling
  • 1/4 Teaspoon Salt, Table Ingredients for dumpling
  • 1 Tablespoon Vegetable Oil Ingredients for dumpling
  • 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch Dissolved in 1/2 cup water


  1. Dice conch in 1/3-inch size, then pressure cook with 2 cups of water and Season UP Fish, until tender.

  2. In a large pot, add remaining water and add the softened drained conch along with the diced carrots, red and green peppers, celery, tomatoes, cassava and bay leaves.

  3. Bring to boil and simmer for 45 minutes.

  4. Sauté garlic and onion in the olive oil until translucent, then add to the pot.

  5. Also add pepper flakes, lemon juice, thyme, chadon beni, chive and Fish Tea Soup Mix

  6. In a separate bowl, combine the ingredients for the dumpling. Roll into small balls and add them to the pot. 7 - Cook for another 10 minutes. Serve hot

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