Sopa de Caracol

Ingredients12

• conch meat500 g
• coconut milk400 ml
• cassava300 g
• green plantains2
• onion1
• garlic3 cloves
• green bell pepper1
• tomato1
• fresh cilantro30 g
• lime juice2 tbsp
• fish stock1 L
• salt1 tsp

Method

1. Pound the conch until tender, then cut it into small pieces.
2. Peel the cassava and plantains and cut them into chunks.
3. Finely chop the onion, garlic, bell pepper, and tomato.
4. Simmer the cassava and plantains in the fish stock until nearly tender.
5. Add the conch, onion, garlic, pepper, and tomato and cook until the conch is tender.
6. Stir in the coconut milk and salt and heat gently without boiling hard.
7. Add the cilantro and lime juice, then serve hot.