Sopa de caracol – coconut conch soup

Ingredients

• 500 g cleaned conch meat, thawed if frozen
• 400 g peeled cassava
• 1 green plantain
• 1 carrot
• 1 red pepper
• 1 chopped onion
• 3 finely chopped garlic cloves
• 2 tbsp oil
• 4 dl coconut milk
• 8 dl fish stock
• 1 handful coriander
• 1 lime
• salt and pepper

Method

1. 1Remove the tough central cassava fibre. Boil pieces separately in plenty of water for 25–35 minutes until completely tender. Discard cooking water.
2. 2Gently pound conch to tenderise and cut into small thin pieces. Peel and chop plantain; dice carrot and pepper.
3. 3Sauté onion and garlic in oil. Add stock, coconut milk, plantain, carrot and pepper and simmer for 15–20 minutes until vegetables are tender.
4. 4Add conch and cooked cassava. Gently simmer for 8–10 minutes until seafood is cooked through.
5. 5Season with salt, pepper and lime and top with coriander.