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Honduras: Conch soup recipe (sopa de caracol)

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, D, P
    MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 kg of fresh conch

    2. 4 green bananas

    3. 3 carrots

    4. 1 kg of yucca (cassava)

    5. 3 cloves of garlic

    6. 2 large onions (brown or white)

    7. 3 green peppers

    8. 2 cups of fish stock

    9. A small bunch of coriander

    10. A good tablespoon of butter

    11. 1 1/2 litre of coconut milk (if you can get them fresh all the better)

    12. Chilli to taste, fresh is best

    Instructions Jump to Ingredients ↑

    1. Melt butter in a large pan over a low heat.

    2. Roughly chop the onions, garlic and green peppers and sweat in the butter for 5-10 minutes.

    3. Peel and roughly chop all the carrots, onions and yucca. Add them to the pan. Turn up the heat and stir fry them for 5 minutes.

    4. Now add the stock and the chopped coriander to the mix. Add chilli to pan. Add the coconut milk to the pan and leave to simmer for around 15 to 20 minutes.

    5. Slice the bananas into large chunks and simmer for another seven minutes or until the bananas are really soft and mashy.

    6. Wash, peel and cut the conch into small pieces, add to pot and let it simmer for five to 10 minutes.

    7. Serve whilst hot and enjoy with beer and tortillas.

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