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Conch and Dumpling Soup

  • 0 people already cooked this dish.
  • Total: 80min
    Preparation: 80min
  • Portions: 6
  • Difficulty: Intermediate


  • 1 Pound Conch, cleaned
  • 1 Pack MAGGI SEASON UP Fish (10 g)
  • 8 Cups Water
  • 1/2 Cup Carrots, diced
  • 1/4 Cup Red bell peppers, diced
  • 1/4 Cup Green Bell Peppers, diced
  • 1/4 Cup Celery, diced
  • 1/2 Cup Tomatoes, diced
  • 1 Cup Cassava, peeled and diced
  • 2 Bay leaves
  • 1/2 Cup Onion, diced
  • 1 Tablespoon Garlic, finely chopped
  • 1 1/2 Tablespoons Olive oil
  • 1/8 Teaspoon Pepper flakes
  • 3 Tablespoons Lemon juice
  • 3 Sprigs Thyme
  • 1 Tablespoon Chadon beni / Cilantro, finely chopped
  • 1/4 Cup Chive, finely chopped
  • 2 Packs MAGGI Fish Tea Soup Mix (40g)
  • 1 Cup All purpose flour
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Vegetable oil
  • 1 Pack MAGGI Coconut Milk Powder (25 g), 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

Mark as cooked

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