Sopa de Caracol
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 people
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Calories
637 kcal
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Cuisine
South American
Sopa de Caracol
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Sopa de caracol is a traditional conch soup from Honduras. Various versions of this delicious seafood soup are also popular throughout Latin America and the Caribbean.
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Ingredients
- 2 lb conch
- 2 (14 oz.) cans coconut milk
- 3 banana sliced, green
- 3 carrot sliced
- 2 lb cassava (manioc), sliced
- 3 cloves garlic , crushed
- 2 large onion chopped, white
- 1 small green bell pepper , roughly chopped
- 2 green hot pepper chopped
- 2 cubes chicken consommé
- ½ bunch cilantro
- ½ bunch Coriander culantro, Chinese cilantro
- 5 tablespoons margarine
- 1 cup milk
- 1 cup water
- 2 tablespoons achiote oil (annatto oil)
- salt
- black pepper
Equipment
- Dutch oven
Instructions
- Gently extract the flesh from the conch and soften it vigorously with a mallet.
- Cut the conch flesh into 2-inch (5 cm) squares. Set aside.
- In a large Dutch oven, melt the margarine over medium heat. While stirring, sauté the onions for 1 minute.
- Add the garlic, bell peppers and hot peppers, stir well and sauté for 2 minutes.
- Add the cubes of chicken consommé, cassava and carrots, stir well and sauté for 5 minutes.
- Add the water and the milk. Mix well.
- Add the coconut milk and water. Mix well.
- Cook covered over medium heat for 20 minutes, then add the green bananas, salt and pepper.
- Add the annato oil, mix well and continue cooking for 8 minutes.
- Finally add the conchs and stir for 10 seconds.
- Add the cilantro and culantro and stir.
- Immediately remove the pot from the heat and cover.
- Let stand 2 minutes before serving immediately.
Notes
- Do not cook the conchs because they will harden. They will cook thanks to the heat of the soup.
- If you cannot find achiote oil, you can use annatto seeds (achiote seeds) and steep them in oil to make achiote oil.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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