Sopa De Caracol | FoodieAtlas

Ingredients

1 conch (or substitute with shrimp or other shellfish if conch is unavailable), cleaned and cut into chunks
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 bell pepper, chopped
2 medium carrots, sliced
2 green plantains, peeled and sliced
1 cup yuca (cassava), peeled and cut into chunks
1 cup corn kernels (fresh, frozen, or canned)
4 cups fish or chicken broth
2 tablespoons olive oil
1 tablespoon ground annatto (achiote) or paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 limes, juiced
Fresh cilantro, chopped (for garnish)
Hot sauce (optional)

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and garlic, and saut√© until soft and translucent, about 5 minutes.

Stir in the chopped tomatoes, bell pepper, and carrots, and cook for another 5 minutes.

Add the ground annatto (or paprika), dried oregano, ground cumin, salt, and black pepper to the pot. Stir to combine.

Pour in the fish or chicken broth and bring to a boil.

Add the sliced plantains, yuca, and corn to the pot.

Reduce the heat to medium-low and let the soup simmer for about 20 minutes, or until the vegetables are tender.

Add the conch pieces (or shrimp, if using) to the pot and cook for an additional 10-15 minutes, or until the conch is tender and cooked through.

Stir in the lime juice and adjust seasoning with more salt and pepper if needed.

Garnish with fresh chopped cilantro and serve hot. Optionally, add hot sauce to taste.