Sopa De Caracol Recipes

SOPA DE CARACOL

Steps:

• Gently extract the flesh from the conch and soften it vigorously with a mallet.
• Cut the conch flesh into 2-inch (5 cm) squares. Set aside.
• In a large Dutch oven, melt the margarine over medium heat. While stirring, sauté the onions for 1 minute.
• Add the garlic, bell peppers and hot peppers, stir well and sauté for 2 minutes.
• Add the cubes of chicken consommé, cassava and carrots, stir well and sauté for 5 minutes.
• Add the water and the milk. Mix well.
• Add the coconut milk and water. Mix well.
• Cook covered over medium heat for 20 minutes, then add the green bananas, salt and pepper.
• Add the annato oil, mix well and continue cooking for 8 minutes.
• Finally add the conchs and stir for 10 seconds.
• Add the cilantro and culantro and stir.
• Immediately remove the pot from the heat and cover.
• Let stand 2 minutes before serving immediately.

SOPA DE FIDEOS

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN

Steps:

• Clean crabs front and back (take off hair and cut the tips of the legs). (Don't forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more).
• Put crabs in large stock pot with the margarine.
• Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat.
• Mix and move the crabs.
• Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing.
• Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color.
• Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup.
• Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup.
• Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup.
• Let boil until vegetables cooked. When pataste ready add fish and shrimp.
• Add coconut milk, sugar and conch (If you have it!).
• Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.