Central America: Hunduras: Hunduran Sopa de caracol (Traditional Conch Soup)
INGREDIENTS:
2 lb conch
2 (14 oz.) cans coconut milk
3 green bananas , sliced
3 carrots , sliced
2 lb cassava (manioc), sliced
3 cloves garlic , crushed
2 large white onions , chopped
1 small green bell pepper , roughly chopped
2 green hot peppers , chopped
2 cubes chicken consommé
½ bunch cilantro
½ bunch Chinese cilantro (culantro)
5 tablespoons margarine
1 cup milk
1 cup water
2 tablespoons achiote oil (annatto oil)
Salt
Pepper
EQUIPMENT:
Dutch oven
INSTRUCTIONS:
Gently extract the flesh from the conch and soften it vigorously with a mallet.
Cut the conch flesh into 2-inch (5 cm) squares. Set aside.
In a large Dutch oven, melt the margarine over medium heat. While stirring, sauté the onions for 1 minute.
Add the garlic, bell peppers and hot peppers, stir well and sauté for 2 minutes.
Add the cubes of chicken consommé, cassava and carrots, stir well and sauté for 5 minutes.
Add the water and the milk. Mix well.
Add the coconut milk and water. Mix well.
Cook covered over medium heat for 20 minutes, then add the green bananas, salt and pepper.
Add the annato oil, mix well and continue cooking for 8 minutes.
Finally add the conchs and stir for 10 seconds.
Add the cilantro and culantro and stir.
Immediately remove the pot from the heat and cover.
Let stand 2 minutes before serving immediately.
NOTES:
Do not cook the conchs because they will harden. They will cook thanks to the heat of the soup.
If you cannot find achiote oil, you can use annatto seeds (achiote seeds) and steep them in oil to make achiote oil.
