Entree: Colombia – Amazonian Colombia – Sopa de Caracol (hearty coconut and freshwater-snail stew with plantain)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) freshwater snails (caracoles de río), cleaned and pre-cooked
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 1 medium green plantain, about 8 oz (225 g), peeled and sliced 1/2 in (1 cm) thick
- 8 oz (225 g) yuca (cassava), peeled and cut into 1 in (2.5 cm) chunks
- 2 tbsp (30 ml) achiote (annatto) oil or vegetable oil infused with 1 tsp (2 g) annatto
- 13.5 oz (400 ml) coconut milk (one standard can)
- 4 cups (960 ml) fish or light seafood stock (or water)
- 1 large tomato, about 6 oz (170 g), diced
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) fine salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro (or culantro if available)
- 2 green onions, about 1 oz (30 g), sliced thin
- Optional: 1 small hot pepper (ají), finely chopped, about 0.25 oz (7 g)

Instructions

1. In a large pot heat the vegetable oil and achiote oil over medium heat until shimmering; add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
2. Add the diced tomato and cook until it breaks down, about 4 minutes. Stir in the plantain and yuca, coating with the sofrito.
3. Pour in the fish stock (or water) and coconut milk, bring to a gentle boil, then reduce to a simmer. Cook until plantain and yuca are tender, about 20–25 minutes.
4. Add the cleaned pre-cooked snails to the pot and simmer 5–8 minutes to warm through and let flavors meld. If using raw snails, add earlier and simmer until tender per your snail preparation.
5. Season with salt, pepper and lime juice; adjust seasoning. Stir in sliced green onions and most of the chopped cilantro, reserving a little for garnish.
6. Serve hot in deep bowls, garnished with remaining cilantro and a wedge of lime. Offer hot pepper on the side for those who like extra heat.