Sopa de Caracol or Conch chowder is one of the most delicious and popular dishes in Honduras. Most of the Caribbean countries eat this delicious dish, Bahamas and Jamaica have their own recipes as well, but all of them are fairly similar.
Conch which is pronounced “konk” is a common name which is applied to a number of different species of medium-sized to large sea snails or their shells. There are several dishes involving conch meat but also the shell plays an important part in our culture. Usually it is used as a wind musical instrument.
Here is a recipe for the Conch soup and a video so that you can see what the result is.
CONCH 4 medium, pounded and chopped
2 ONIONS, chopped
1/2 cup VEGETABLE OIL
SALT and PEPPER to taste
JUICE OF 3 LEMONS
2 cans (28 oz. ea.) TOMATOES, chopped
1 1/2 cup POTATOES, peeled and chunked
4 stalks CELERY, cut into bite-size pieces
4 CARROTS, cut into bite-size pieces
2 cups WATER
1/4 tsp. HOT PEPPER SAUCE
2 cups sliced OKRA
2 BAY LEAVES
1/2 tsp. PARSLEY
Cooking procedure: In a large pot, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve.
What is Conch ?
Sopa de Caracol or Conch Chowder Recipe