Preparation

Step 1: Preparing the Conch

Cleansing and tenderizing the conch is essential for enhancing its texture in Sopa de Caracol. Begin by thoroughly rinsing the conch meat under cold running water. Use a tenderizing mallet to gently pound the conch, taking care not to break the conch meat apart. Cutting it into bite-sized pieces ensures even cooking. Next, marinate the conch pieces in a bowl with the juice of three limes for at least 30 minutes. This process not only tenderizes the conch further but also infuses it with a fresh citrus flavor profile.

Step 2: Preparing the Vegetables

While the conch is marinating, prepare the vegetables. Chop the onion, mince the garlic, dice the bell pepper, chop the celery stalks, slice the carrots, and cube the potatoes. Slice the plantain last to ensure freshness.

Cooking Process

Step 1: Sauteing Aromatics

In a large soup pot, melt butter over medium heat. Add the chopped onions and minced garlic, sautéing until translucent. The aroma released from the sautéing onions and garlic forms the flavor base of Sopa de Caracol.

Step 2: Building the Soup Base

Stir in the bell pepper, celery, and carrots. Cook these ingredients for about 5 minutes or until the vegetables start to soften. Then, add the coconut milk and fish stock. Stir in the cumin, dried oregano, and thyme for additional flavor layering.

Step 3: Adding the Conch

Drain the marinated conch, discarding the lime juice. Add the conch pieces to the soup base and bring to a simmer. Cook for about 20-25 minutes or until the conch is