Tomato Conch Soup with Scotch Bonnet Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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.

Ingredients

• 1 pound conch
• 1 cup diced tomato
• 1 cup diced green bell pepper
• 1/2 cup diced onion
• 1 pepper Scotch bonnet pepper
• 1/4 cup olive oil
• 4 cups fish broth
• 1 medium plantain
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

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.