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Sopa de Caracol by Lideny Andino

"Sopa de caracol is a representation of Honduras' diverse cultural heritage, its connection to the sea, and its rich culinary traditions that blend Indigenous, African, and Spanish influences. I love making this soup because it brings back childhood memories. My Grandmother made it every Sunday. Despite the heat in Honduras, we always looked forward to it."
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh conch meat
  • cleaned and tenderized
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil

Method
 

  1. Clean and tenderize the conch meat. If the conch is tough, pound it with a meat mallet to soften it.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, red bell pepper, green bell pepper, and garlic. Saute until the onions are translucent and the peppers are softened, about 5 minutes.
  3. Stir in the cumin, paprika, and oregano. Cook for another minute to release the flavors.
  4. Pour in the water or fish broth and bring to a boil. Add the conch, yuca, green bananas, and corn. Reduce heat to a simmer, cover, and cook for about 30 minutes, or until the vegetables are tender.
  5. Stir in the coconut milk and let the soup simmer for another 15-20 minutes to meld the flavors.
  6. Taste the soup and adjust seasoning with salt and pepper. Remove from heat once everything is cooked through.
  7. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for squeezing over the top.

Notes

Substitutions: If conch is unavailable, shrimp or another firm white fish can be used.