Cook Along: Sopa de Caracol — The Culinary Codex

Cook Along: Sopa de Caracol

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500g conch meat (cleaned and tenderised) or large shrimp as substitute
400ml full-fat coconut milk
500ml fish stock or water
2 green plantains, peeled and cut into 3cm rounds
1 medium yuca (cassava, about 300g), peeled and cut into chunks
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
2 tbsp fresh cilantro, chopped, plus extra for garnish
1 tsp ground cumin
1/2 tsp achiote (annatto) powder or paste
Juice of 2 limes
2 tbsp coconut oil or vegetable oil
Salt and freshly ground black pepper to taste

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