-
View
Sopa de Caracol, or Conch Soup, is a dish that embodies the rich flavours of Honduras‘ coastal regions.
Known for its creamy, aromatic broth and tender pieces of conch, this soup is a culinary treasure that reflects the country’s vibrant Afro-Caribbean heritage.
Often enjoyed as a hearty meal on its own, Sopa de Caracol is a beloved staple that graces tables during celebrations, family gatherings, and even casual lunches.
Its luxurious texture and exotic flavours transport you to the sunny shores of the Caribbean with every spoonful.
What Is Sopa de Caracol?
Sopa de Caracol is a traditional Honduran soup that highlights the bounty of the sea, featuring conch meat as its star ingredient. The dish is a testament to the country’s coastal culinary traditions, combining seafood with tropical flavours to create a warm and satisfying meal.
The soup’s base is a blend of coconut milk, herbs, and spices, which is simmered to perfection with fresh vegetables. The addition of conch, a type of large sea snail with tender and slightly sweet meat, gives the soup its distinctive character.
In Honduras, Sopa de Caracol isn’t just a dish, it’s a symbol of coastal life. It’s often served with a side of white rice, fried plantains, or thick tortillas, making it a complete and deeply nourishing meal.
Whether enjoyed at a beachside eatery or a family kitchen, this soup brings comfort and joy with its unmistakable flavours.
Ingredients and Taste
The heart of Sopa de Caracol lies in its carefully chosen ingredients. Fresh conch meat is cleaned and tenderized before being added to a rich broth made from coconut milk, garlic, onions, and bell peppers.
Root vegetables like yucca (cassava), plantains, and potatoes are often included, providing a hearty and slightly sweet balance to the savoury soup. Herbs like cilantro and spices such as achiote or paprika are added for depth and colour.
The taste is a delightful combination of creamy and briny flavours, with the conch meat offering a tender, slightly chewy texture that pairs perfectly with the smoothness of the broth.
The coconut milk imparts a tropical sweetness, while the herbs and spices add layers of warmth and complexity. It’s a dish that manages to be both comforting and bold, offering a taste of the Caribbean in every bite.
A Taste of History
Sopa de Caracol is deeply rooted in the culinary traditions of Honduras, particularly along its northern coast and the Bay Islands, where Afro-Caribbean influences are most prominent.
The use of coconut milk and seafood reflects the strong ties to the Caribbean, while the inclusion of root vegetables and plantains connects it to indigenous cooking traditions.
The dish gained international recognition in the 1990s when the Honduran band Banda Blanca released a song titled “Sopa de Caracol,” which celebrated the dish’s cultural significance and catchy rhythm. This playful homage further cemented the soup’s status as a national treasure.
Sopa de Caracol (Conch Soup) Recipe
Serves: 4 people
Ingredients:
- 2 lbs fresh conch meat, cleaned and tenderized
- 4 cups coconut milk (preferably fresh)
- 4 cups water or fish stock
- 2 green plantains, peeled and sliced into rounds
- 1 large potato, peeled and cubed
- 1 large onion, finely chopped
- 1 bell pepper, diced (red or green for colour)
- 2 garlic cloves, minced
- 1 small bunch of cilantro, chopped (reserve some for garnish)
- 1 teaspoon ground achiote (annatto)
- 1 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 2 limes, juiced
- 1 hot pepper (habanero or chili, optional for spice)
- 2 tablespoons vegetable oil
Directions
Prepare the conch by cleaning it thoroughly to remove any residual sand. Tenderize the meat by pounding it gently with a meat mallet to avoid toughness during cooking. Cut the conch into bite sized pieces and set aside.
In a large pot, heat the vegetable oil over medium heat. Sauté the onions, bell peppers, and garlic until fragrant and translucent, about 3–5 minutes. Add the achiote, cumin, salt, and black pepper, stirring to coat the aromatics in the spices.
Add the tenderized conch to the pot and sauté for another 2–3 minutes, allowing the flavours to meld. Pour in the coconut milk and water (or fish stock) and bring the mixture to a gentle simmer.
Add the plantain slices and potato cubes to the pot. Stir gently to ensure they are submerged in the liquid. Cover the pot and let the soup simmer on low heat for 20–25 minutes, or until the plantains and potatoes are tender.
Taste the broth and adjust the seasoning if needed. For added spice, carefully drop the whole hot pepper into the pot, ensuring it does not burst open unless you prefer a spicier flavour.
Squeeze the juice of two limes into the soup for a bright, tangy contrast to the creamy coconut broth. Stir in most of the chopped cilantro, reserving some for garnish.
Allow the soup to simmer for an additional 5 minutes, letting all the flavours blend beautifully. Remove the hot pepper (if used) before serving.
Ladle the soup into bowls, ensuring each serving has a mix of conch, plantains, and potatoes. Garnish with the reserved cilantro and serve hot with lime wedges on the side. Traditionally, this dish pairs beautifully with fresh corn tortillas or white rice.
Leave a Review