By La Cocina de Antonio
Click aqui para español- > Sopa de Caracol
Sopa de caracol, or conch soup, is a dish made with conch (otherwise known as snails). It is a specialty of Belize and the Caribbean coast of Honduras. Conch chowder is one of its variants and is also a traditional food of the Florida Keys. This soup is one of many seafood dishes enjoyed by Hispanic Catholics on Meatless Fridays during Lent. If you can’t find conch meat readily available, substitute an equal amount of scallops, clams, or any sweet shellfish.
1 lb. conch meat, cut into small pieces and
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 chile of your choice (preferably green), fi nely
2 celery stalks
4 cups chicken stock
2 -12oz cans unsweetened coconut milk
1 tbsp olive or vegetable oil
4 raw green plantains, peeled and cubed
(about 2 cups)
1 lb. Yucca, peeled and cubed (about 2 cups)
2 tbsp Goya adobo seasoning
1 tsp ginger powder
3 garlic cloves, finely chopped
1/2 tsp ground cumin
Salt and pepper to taste
1/4 cup chopped fresh cilantro
PLACE chicken stock, yucca and plantains in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomato; cover. Simmer, stirring occasionally, for about 10 minutes.
HEAT oil in large skillet over medium heat. Add garlic, celery, chiles, cumin and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat and cook, stirring occasionally, for 2 minutes. Add
conch mixture to chicken stock mixture.
Stir in coconut milk, salt and black pepper. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.