Entree: Honduras – National Cuisine – Sopa de Caracol (Conch Soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) conch meat, cleaned and coarsely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 ml) achiote oil or annatto-infused oil (or 1 tsp annatto powder + 1 tbsp oil)
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) coconut milk (full fat preferred)
- 6 cups (1.4 L) fish stock or light seafood broth
- 2 medium green plantains, peeled and cut into 1/2-inch rounds (about 12 oz / 340 g)
- 8 oz (225 g) yuca (cassava), peeled and cut into 1-inch pieces
- 1 red bell pepper, seeded and diced (about 150 g)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (15 g) fresh culantro (recao) or cilantro, chopped
- 2 bay leaves
- 1-2 Scotch bonnet or habanero peppers, left whole for mild heat or pierced for more heat (optional)
- 1/4 cup (60 ml) Worcestershire sauce (optional, Honduran shops sometimes add a splash)
- Lime wedges, for serving
- Fresh cilantro leaves or culantro sprigs, for garnish

Instructions

1. Rinse conch under cold water and pat dry. In a large pot bring water to a boil, add conch and blanch 2 minutes, drain and rinse to remove any remaining grit; set aside.
2. In the same large pot heat vegetable oil and achiote oil over medium heat. Add sliced onion and sauté until translucent, about 5 minutes; add garlic and cook 30 seconds until fragrant.
3. Add blanched conch, oregano, bay leaves, diced red bell pepper and stir to combine, 2–3 minutes. Pour in fish stock and bring to a simmer.
4. Add yuca and plantain pieces; reduce heat to maintain a gentle simmer, cover, and cook until yuca and plantain begin to soften, about 20–30 minutes.
5. Stir in coconut milk, Worcestershire sauce (if using), salt, and pepper. Add whole Scotch bonnet/habanero if using (leave whole to control heat) and continue simmering until conch is tender and flavors meld, about 30–40 minutes more (total simmering time may be 50–70 minutes depending on conch).
6. Adjust seasoning with additional salt, pepper, or lime juice to taste. Remove and discard bay leaves and whole hot pepper (if left whole).
7. Stir in chopped culantro/cilantro just before serving. Ladle into bowls and garnish with cilantro sprigs and lime wedges. Serve hot with white rice or warm tortillas if desired.