Tomato Conch Soup with Scotch Bonnet Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, spicy soup featuring tender conch simmered with tomatoes, Scotch bonnet peppers, and plantains in a rich broth. This puerto rican-inspired one pot ready in about 40 minutes pairs pound conch, diced tomato, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, bell pepper, and minced Scotch bonnet pepper. Sauté for 3 minutes until vegetables are softened.
  2. Step 2: Add the conch pieces and cook for 2 minutes, stirring occasionally. Stir in the tomato, thyme, and 1/2 teaspoon salt, then pour in the fish broth.
  3. Step 3: Add the peeled and sliced plantain to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, or until plantain is tender.
  4. Step 4: Stir in the remaining 2 tablespoons olive oil and chopped cilantro. Season with additional salt to taste, then simmer for 2 more minutes before serving.

Frequently asked questions

How long does Tomato Conch Soup with Scotch Bonnet Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato Conch Soup with Scotch Bonnet Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound conch from drying out.

Can I substitute ingredients in Tomato Conch Soup with Scotch Bonnet Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato Conch Soup with Scotch Bonnet Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tomato Conch Soup with Scotch Bonnet Peppers?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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