Sopa De Caracol

Ingredients

• 2 pounds conch meat – pounded and cut into bite-size pieces
• 2 tablespoons coconut oil
• 1 tablespoon annatto seeds
• 1 medium onion – chopped
• 1 medium red bell pepper – diced
• 3 cloves garlic – minced
• 2 leaves culantro – finely chopped
• 4 cups water
• 1 whole habanero chile – left whole
• 1.5 pounds yuca – peeled, cored, cut into 1-inch chunks
• 1 large green plantain – peeled and cut into 0.75-inch chunks
• 28 ounces coconut milk
• 0.5 teaspoons ground black pepper
• 2 teaspoons kosher salt
• 0.5 cups cilantro – chopped
• 2 tablespoons lime juice – fresh
• lime wedges – for serving

Instructions

1. Warm the coconut oil and annatto seeds in a large pot over medium heat until the oil turns deep orange, 2–3 minutes; scoop out and discard the seeds.
2. Add the onion, red bell pepper, garlic, and culantro to the annatto oil and cook, stirring, until translucent and fragrant, 5–7 minutes.
3. Pound the conch meat to tenderize, cut it into bite-size pieces, and stir into the pot; cook until the edges just turn opaque, 2–3 minutes.
4. Pour in the water and add the whole habanero. Bring to a gentle simmer, cover partially, and cook until the conch starts to turn tender, 30–40 minutes.
5. Peel the yuca and green plantain, cut the yuca into 1-inch chunks and the plantain into 0.75-inch chunks, and add them to the pot; simmer until both are tender but intact, 15–20 minutes.
6. Stir in the coconut milk and simmer gently (do not boil hard) to marry flavors, 8–10 minutes; remove and discard the habanero.
7. Add the black pepper, kosher salt, cilantro, and lime juice; stir, taste, and adjust seasoning. Let the soup rest 5 minutes off the heat.
8. Ladle into bowls and serve hot with lime wedges.