Sopa de Caracol — Honduran Conch Soup

Shopping list

• 500 g conch meat — cleaned and diced (or substitute firm white fish or prawns)

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• 400 ml coconut milk

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• 500 ml fish or vegetable stock

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• 300 g yuca (cassava) — peeled and cut into 3cm chunks

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• 1 piece green plantain — peeled and sliced into rounds

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• 1 piece red bell pepper — diced

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• 1 piece onion — finely chopped

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• 4 clove garlic — minced

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• 1 tbsp fresh ginger — grated

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• 4 tbsp fresh coriander — chopped, plus extra for garnish

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• 1 piece scotch bonnet or habanero chilli — whole, pierced (for flavour, not heat)

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• 1 tsp ground cumin

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• 1 tsp dried oregano

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• 2 piece lime — juiced

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• 2 tbsp vegetable oil

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   If using conch, tenderise by boiling in salted water for 15 minutes, then drain and dice. (Skip if using prawns or fish.)

2. 2

   Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and diced red bell pepper. Sauté for 5– 6 minutes until softened.

3. 3

   Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.

4. 4

   Stir in the ground cumin and dried oregano. Cook for 30 seconds.

5. 5

   Add the yuca chunks and sliced plantain to the pot. Pour in the fish or vegetable stock. Bring to a simmer and cook for 15 minutes until the yuca is almost tender.

6. 6

   Add the diced conch (or substitute seafood), coconut milk, and the whole pierced chilli. Stir well. Simmer gently for 10– 12 minutes until the conch is tender and the flavours have melded. Do not boil hard or the coconut milk may split.

7. 7

   Stir in the chopped fresh coriander and lime juice. Taste and adjust seasoning with salt and black pepper.

8. 8

   Remove the whole chilli before serving. Ladle the soup into deep bowls, ensuring each portion has yuca, plantain, and conch. Garnish with extra coriander.

9. 9

   Serve hot with warm corn tortillas or crusty bread on the side.