Entree: Honduras – Northern Culinary Region – Sopa de Caracol (Honduran coconut-based seafood soup featuring conch, yuca, plantain, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) conch meat, cleaned and sliced
- 4 cups (960 ml) canned coconut milk
- 6 cups (1.4 L) fish stock or water
- 1 lb (450 g) yuca (cassava), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium green plantains, peeled and cut into 1/2-inch (1.3 cm) rounds
- 2 ears corn, cut into 1-inch (2.5 cm) rounds (about 1 1/2 cups / 200 g)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 small hot pepper (scotch bonnet or jalapeño), seeded and finely chopped (optional) (about 1 tbsp / 8 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) achiote (annatto) paste
- 1 tsp (2 g) ground cumin
- 2 tbsp (8 g) chopped fresh cilantro or culantro
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt (adjust to taste)
- 1 tsp (5 g) coarse salt for cooking (adjust)
- 1/2 tsp (1 g) freshly ground black pepper
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Rinse conch well, then slice into bite-sized pieces. If using tougher conch, simmer in a small pot of salted water 20–30 minutes until tender, drain and set aside.
2. In a large pot over medium heat, warm the vegetable oil and dissolve the achiote paste in it, stirring until oil is orange and fragrant.
3. Add the onion, garlic, and diced red bell pepper and cook 4–5 minutes until softened and translucent.
4. Stir in the cumin and chopped hot pepper (if using), then add the conch pieces and cook 2 minutes to coat.
5. Pour in the fish stock and bring to a gentle boil. Add the yuca and corn rounds; reduce heat and simmer 10–15 minutes until yuca begins to soften.
6. Add the green plantain rounds and coconut milk; simmer another 10–12 minutes until all starches are tender but not falling apart.
7. Season with fish sauce or salt, black pepper, and stir in the chopped cilantro. Taste and adjust seasoning.
8. Finish with lime juice, ladle into bowls, and garnish with additional cilantro. Serve hot with white rice or warm tortillas if desired.