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!
Equipment
- pot
Ingredients
- 2 lb conch
- 3 green bananas
- 3 carrots
- 2 14 oz. cans of coconut milk
- 2 lb cassava
- 3 cloves garlic
- 1 small green bell pepper
- 2 green hot peppers
- 2 cubes chicken consommé
- 2 large white onions
- ½ bunch cilantro
- ½ bunch of Chinese cilantro
- 1 cup milk
- 1 cup water
- 5 tablespoons margarine
- 2 tablespoons achiote oil
- Salt
- Pepper
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.
Video
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.
