Sopa De Caracol Recipe
If you want to try something unique and delicious from the Caribbean, then Sopa de Caracol is a perfect choice. Originating in Honduras, it is a classic dish made with conch (a type of mollusk), vegetables, spices, and coconut milk. It’s flavorful, hearty, and will leave you wanting more!
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Servings: 3 people
Calories: 212kcal
Equipment
- pot
Ingredients
- 1 pound of cassava a starchy root vegetable, also known as yuca, that brings a hearty and substantial element to your dish, offering a mild and nutty flavor that pairs well with the other ingredients.
- 1/2 small green bell pepper crisp and refreshing, providing a mild and slightly tangy flavor that complements the other ingredients, adding a pop of color and a subtle hint of freshness.
- 1.5 carrots crisp and vibrant, providing a subtle sweetness and a pop of color to your dish, adding both flavor and visual appeal.
- 1 can 14 oz. of coconut milk, a creamy and luscious ingredient that lends a rich and velvety texture to your recipe, infusing it with a tropical and indulgent essence.
- 1.5 cloves of garlic aromatic and pungent, adding depth and complexity to the dish, infusing it with a savory and irresistible aroma.
- 1 green hot pepper adding a spicy kick and a burst of heat to your dish, balancing out the flavors and adding a touch of excitement.
- 1 pound of conch a tender and flavorful seafood delicacy known for its sweet and slightly briny taste, adding a touch of oceanic goodness to your dish.
- 1 cube of chicken consommé a concentrated flavor enhancer that adds depth and richness to your dish, intensifying the savory notes and contributing to a well-rounded taste profile.
- Pepper adding a touch of warmth and a hint of spiciness to your recipe, elevating the overall flavor profile and creating a harmonious blend of tastes.
- 1/4 bunch of cilantro vibrant and herbaceous, adding a fresh and bright element to your dish, infusing it with a burst of fragrance and a hint of citrus-like notes.
- 1/4 bunch of Chinese cilantro also known as culantro, with its distinct and robust flavor, adding a unique and earthy taste to your recipe, enhancing the overall aromatic profile.
- 1/2 cup of milk adding a creamy and smooth texture to your dish, enriching the flavors and creating a luxurious mouthfeel.
- 1/2 cup of water providing moisture and helping to create the desired consistency of your dish, ensuring a balanced and satisfying result.
- 2.5 tablespoons of margarine a buttery and spreadable fat that adds richness and depth to your dish, contributing to a velvety and indulgent finish.
- 2 tablespoons of achiote oil a vibrant and flavorful oil made from annatto seeds, infusing your dish with a deep red hue and a subtle earthy and peppery taste.
- 1.5 green bananas unripe and firm, offering a starchy and slightly tangy flavor that complements the other ingredients, contributing to a unique and satisfying texture.
- 1 large white onion providing a sweet and aromatic base for your dish, imparting a mellow and savory flavor that complements the other ingredients.
- Salt enhancing the flavors and bringing out the natural taste of the ingredients, ensuring a well-seasoned and balanced dish.
Instructions
- Clean the conch by peeling off the tough outer layer and cutting away any fat. Place the cleaned conch in a bowl and cover it with water.
- Peel and finely chop the green bananas, carrots, garlic, bell pepper, hot peppers, onions, cilantro, and Chinese cilantro. Set aside.
- In a large pot, melt the margarine and sauté the chopped vegetables for about 5 minutes. Add the conch to the pot and pour in the coconut milk. Fill with enough water to cover everything and bring to a boil.
- Reduce heat to low and simmer for 45 minutes. Add the chicken consommé, milk, water, and achiote oil and season with salt and pepper to taste. Simmer for an additional 15 minutes.
- Serve hot with your favorite accompaniments, such as rice or plantain chips.
Notes
• If you’re not a fan of conch, feel free to substitute it with any other type of seafood such as shrimp or lobster.
• If you don’t have access to achiote oil, you can use turmeric powder instead.
• For an even creamier texture, add more coconut milk or cream before serving.
• For a spicier version, feel free to add more hot peppers or even jalapeños.
