SOPA DE CARACOL

Ingredients

• 1 pound of conch (or clam can be used as a substitute), cut into small pieces and tenderized
• 2 shredded coconuts, or 200 grams pre-shredded
• 2 cans, or 3 cups cups, of coconut milk
• 2 large yellow onions, diced
• 1 pound of yucca, peeled and cubed
• 2 carrots, peeled and cubed
• 4 cloves of garlic, crushed
• 2 green bell peppers, cubed
• 2 green bananas or plantains, peeled and cubed
• 1 cup of coriander, roughly chopped
• 1 tbs cumin
• 1 tbs coriander
• ½ tsp black pepper
• ½ tsp ground cinnamon powder
• 1 tbsp grass-fed butter
• 2.5 cups of water

How to Make

Stage 1 - Tenderize Conch and Coconut Meal

1. Before cutting the conch into small pieces, use a meat tenderizer or a rolling pin to tenderize and soften the meat. From there, cut into small pieces and rinse under running water to clean thoroughly
2. In a blender or food processor, combine shredded coconut, 1 can of coconut milk, and 1 cup of water. Pulse and blend the shreds into smaller pieces, creating a thick meal of coconut

Stage 2 - Create Sopa de Caracol Base

1. Bring a large stockpot over high heat and add coconut oil. Once the oil is hot, add the butter, onions, garlic, yucca, carrots, and bell peppers. Saute for 4-5 minutes on high heat together
2. After 4-5 minutes, add the cumin, coriander, pepper, and cinnamon to the vegetables. Once well-mixed, add the coconut meal mixture from Stage 1. Stir well and let simmer for 2-3 minutes
3. Add the remaining water and coconut milk to the pot and bring stockpot to a low simmer. Let sit and simmer for ~15 minutes, stirring occasionally
4. At the 5 minute mark of this simmer, add the cubed green bananas. Let bananas cook and simmer for the remaining 10 minutes with the soup

Stage 3 - Finish Sopa de Caracol and Serve

1. Add the conch to the soup and continue to simmer for 15-20 minutes as the conch flavor cooks into the soup
2. Take off the heat and serve