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Sopa De Conchas (Mexican Shell Soup) Recipe

by onuoha12
Sopa De Conchas

Sopa De Conchas is a Mexican stew or soup that you can find in many places along the Pacific coast of Mexico and the Caribbean. The thing about it, though, is that it isn’t just any kind of recipe. Rather, it’s a specific version of this traditional dish that you will find only in certain regions such as Jalisco, Michoacan and Veracruz states. As such, if you’re looking for a good Sopa De Conchas recipe, then you may have better luck trying someplace else other than your local Mexican restaurant.

What is Sopa de Concha?

Sopa de conchas is a traditional dish that combines the flavors of ceviche, sopaipillas and other ingredients to create a unique and delicious meal.

The key to making this dish is to make sure that you use fresh seafood that has been properly cleaned and prepared. You can buy conch meat at your local market or find it online. It is best to use fresh conch meat rather than frozen or canned because it will be more flavorful.

Another important step in making this recipe is chopping the onions and garlic very finely so that they don’t overpower the other ingredients. Also, make sure that you cook the onions on low heat for about 10 minutes before adding any other ingredients so that they become soft and tender instead of crunchy like raw onions do when cooked at high temperatures for too long.

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Ingredients:

  • 2 lbs of peeled and deveined shrimp
  • 1/2 cup of dry white wine (I used sauvignon blanc)
  • 1 tablespoon of olive oil
  • 1 red bell pepper, chopped into small pieces
  • 1 yellow onion, chopped into small pieces
  • 2 cloves of garlic, minced
  • 2 tablespoons of tomato paste (I used fire-roasted)
  • 1 teaspoon of dried oregano leaves (or 1 tablespoon of fresh oregano leaves)
  • 3 bay leaves (or 3 sprigs of fresh thyme)
  • 1/2 teaspoon ground cumin seed or 2 teaspoons ground coriander seed (or 1 tablespoon ground turmeric powder)
  • 1 teaspoon black pepper powder (or 2 teaspoons red chili flakes)

How to make Sopa De Conchas with Tomato Sauce

  1. In a large pot, add the shells to water and boil for 15 minutes.
  2. Drain the shells and place them in a bowl with one cup of water. Let them sit for 30 minutes so they can soak up some of the flavors from the shells’ surface.
  3. Place all of your ingredients into a blender and blend until smooth, about 3-4 minutes.
  4. Pour into bowls and garnish with fresh chopped cilantro and lime wedges if desired!

Cooking tips:

  • The soup is best when it’s served while the conchas are still warm.
  • If you’re a vegetarian, you can use vegetable broth instead of fish.
  • If you don’t have time to make your own conchas, you can buy them at any grocery store or online.

What to serve with Sopa De Conchas?

In addition to sopa de conchas, you can serve it with a variety of other dishes.

  • If you’re looking for something a little lighter, try substituting the chicken broth with vegetable broth and serving it with shredded lettuce and tomatoes.
  • For something more substantial, try using tortilla chips instead of bread.
  • You could also use this soup as an appetizer by serving it in small bowls and dipping it in salsa or guacamole.

How to Store Sopa De Conchas

Store Sopa De Conchas in a tightly sealed container. If you’re storing it in the fridge, make sure to keep it away from light and humidity.

If you’re storing it in the freezer, place in a tightly sealed container with plenty of space between each piece so they don’t touch each other.

Conclusion

We hope this Sopa de Concha recipe was helpful to you and that you found the information you were looking for. If you have any suggestions, please drop a comment below or send us a message.

Sopa De Conchas

Sopa De Conchas

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 521 calories 0 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 lbs of peeled and deveined shrimp
  • 1/2 cup of dry white wine (I used sauvignon blanc)
  • 1 tablespoon of olive oil
  • 1 red bell pepper, chopped into small pieces
  • 1 yellow onion, chopped into small pieces
  • 2 cloves of garlic, minced
  • 2 tablespoons of tomato paste (I used fire-roasted)
  • 1 teaspoon of dried oregano leaves (or 1 tablespoon of fresh oregano leaves)
  • 3 bay leaves (or 3 sprigs of fresh thyme)
  • 1/2 teaspoon ground cumin seed or 2 teaspoons ground coriander seed (or 1 tablespoon ground turmeric powder)
  • 1 teaspoon black pepper powder (or 2 teaspoons red chili flakes)

Instructions

  • In a large pot, add the shells to water and boil for 15 minutes.
  • Drain the shells and place them in a bowl with one cup of water. Let them sit for 30 minutes so they can soak up some of the flavors from the shells' surface.
  • Place all of your ingredients into a blender and blend until smooth, about 3-4 minutes.
  • Pour into bowls and garnish with fresh chopped cilantro and lime wedges if desired!

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