Sopa de Caracol
Serves 4
Ingredients
Method
500 g. Conch Meat, Cleaned And Cut Into Chunks
1 l. Water
2 Garlic Cloves, Minced
1 Onion, Chopped
1 Bell Pepper, Chopped
1 Carrot, Chopped
1 Hot Pepper (optional)
Salt And Black Pepper To Taste
500 ml. Coconut Milk
1 Fresh Cilantro, Chopped
In a large pot, combine the conch meat, water, garlic, onion, bell pepper, carrot, hot pepper (if using), salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the conch is tender.
Add the coconut milk and cilantro to the pot. Continue to simmer for another 15 minutes.
Serve the Sopa de Caracol hot, garnished with extra cilantro, if desired.