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Name: Sopa de Caracol
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Honduras
Ingredients: 500 g conch meat; 400 ml coconut milk; 300 g cassava; 2 green plantains; 1 onion; 3 cloves garlic; 1 green bell pepper; 1 tomato; 30 g fresh cilantro; 2 tbsp lime juice; 1 L fish stock; 1 tsp salt

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Honduras1 h 15 minServes 6cocinado antes

Sopa de Caracol

Ingredientes12

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

mariscofrutaverduraespecia y salsaotros

Preparación

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