👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion and diced bell pepper until softened, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant.

2. 2

   Stir in the ground achiote and cumin, salt, and black pepper. Cook for 1 minute, stirring to coat the aromatics in the spices.

3. 3

   Add the tenderized conch meat to the pot and sauté for 2-3 minutes, allowing the flavors to meld.

4. 4

   Pour in the coconut milk and water (or fish stock). Bring the mixture to a gentle simmer. Add the sliced green plantains and cubed potatoes. Stir gently to ensure they are submerged in the liquid.

5. 5

   If using, add the chopped hot pepper. Cover the pot and let the soup simmer for about 20-25 minutes, or until the plantains and potatoes are tender.

6. 6

   Stir in the lime juice and most of the chopped cilantro, reserving some for garnish. Allow the soup to simmer for an additional 5 minutes, letting all the flavors blend.

7. 7

   Remove the hot pepper (if used) before serving. Ladle the soup into bowls, ensuring each serving has a mix of conch, plantains, and potatoes. Garnish with the reserved cilantro and serve hot.