Sopa de Caracol

Step by stepInstructions

1. Pound the conch with a meat mallet to break down the fibers, then cut it into bite-size pieces
2. Simmer the conch in the coconut water with a pinch of salt for about thirty minutes until tender, then set aside with its broth
3. In a large pot, heat the oil and soften the onion, garlic, and bell pepper for five minutes
4. Add the coconut milk, the reserved conch broth, the plantain, yuca, and malanga, and bring to a gentle simmer
5. Cook for twenty to twenty-five minutes until the root vegetables are tender, stirring occasionally
6. Return the conch to the pot, add the culantro and the whole habanero, and simmer for another ten minutes to marry the flavors
7. Season with salt, pepper, and lime juice, remove the habanero, and serve steaming hot with lime wedges, tortillas, or white rice