Sopa de Caracol

Ingredients

• 2 lbs conch meat, cleaned and tenderized
• 1 (14 oz) can coconut milk
• 4 cups fish or seafood stock
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 yuca roots, peeled and cubed
• 1 plantain, sliced
• 1 chile dulce, minced
• Chopped cilantro, for garnish
• Salt and black pepper, to taste

Instructions

1. 1Cut the tenderized conch into bite-sized pieces.
2. 2Sauté onion, bell pepper, garlic, and chile dulce in a large pot until softened.
3. 3Add stock and coconut milk and bring to a gentle simmer.
4. 4Add yuca and plantain, and simmer 20 minutes until tender.
5. 5Add the conch and simmer 10-15 minutes, until just tender (avoid overcooking to prevent toughness).
6. 6Season with salt and pepper and garnish with cilantro before serving.

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