📝 About This Recipe
Transport your senses to the sun-drenched shores of the Bay Islands with this quintessential Garifuna classic. This vibrant, dairy-free soup marries the delicate, sweet brine of fresh conch with a rich, velvety coconut milk broth infused with aromatic herbs and tropical tubers. It is a masterpiece of balance—savory, creamy, and bright—celebrated as a soul-warming staple of Central American coastal cuisine.
🥗 Ingredients
The Conch
- 1.5 pounds Fresh Queen Conch meat (cleaned, membrane removed, and tenderized thoroughly)
- 2 tablespoons Lime juice (to rinse and prep the conch)
The Aromatic Base
- 2 tablespoons Coconut oil (extra virgin for flavor)
- 1 medium Yellow onion (finely diced)
- 1 medium Bell pepper (green or red, diced)
- 4 pieces Garlic cloves (minced)
- 2 pieces Celery stalks (finely chopped)
The Broth and Vegetables
- 28 ounces Full-fat coconut milk (2 cans, unsweetened)
- 2 cups Seafood or fish stock (low sodium)
- 2 pieces Green plantains (peeled and sliced into 1/2 inch rounds)
- 1 pound Yuca (Cassava) (peeled, woody core removed, cut into bite-sized chunks)
- 2 medium Carrots (peeled and sliced)
- 1 teaspoon Ground achiote (Annatto) (for a vibrant golden color)
- 1/2 teaspoon Cumin (ground)
Herbs and Finishing
- 1/2 cup Cilantro (chopped, plus more for garnish)
- 3 leaves Culantro (Recao) (finely chopped; substitute with extra cilantro if unavailable)
- to taste Salt and Black Pepper
- 1 whole Habanero pepper (left whole for aroma, or pierced for heat)
👨🍳 Instructions
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1
Prepare the conch by cleaning it under cold water. Use a meat mallet to pound the conch meat until it is very thin and tender; this is crucial as conch can be tough. Once tenderized, cut into bite-sized strips and toss with lime juice. Set aside.
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2
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat.
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3
Add the onion, bell pepper, and celery. Sauté for 5-6 minutes until the vegetables are translucent and soft.
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4
Stir in the minced garlic, achiote, and cumin. Cook for another 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.
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5
Pour in the seafood stock and the coconut milk. Bring the mixture to a gentle simmer, stirring occasionally to combine the fats.
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6
Add the yuca and carrots to the pot. These take the longest to cook, so let them simmer for about 10 minutes.
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7
Gently drop in the green plantain slices and the whole habanero pepper. If you prefer a very spicy soup, pierce the pepper with a fork first; otherwise, leave it whole for a floral aroma.
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8
Reduce heat to low-medium and simmer for another 15-20 minutes, or until the yuca and plantains are fork-tender.
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9
Stir in the chopped culantro and cilantro. Season the broth with salt and black pepper to your preference.
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10
Now, the most important step: Add the tenderized conch meat to the simmering soup. Cook for ONLY 2 to 3 minutes. Overcooking the conch will make it rubbery.
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11
Immediately remove the pot from the heat. Remove the whole habanero pepper before serving.
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12
Ladle the soup into deep bowls, ensuring everyone gets a generous portion of the tubers and the tender conch.
💡 Chef's Tips
The secret to perfect Sopa de Caracol is tenderizing the conch with a mallet until it's almost translucent; don't skip this step! Never boil the soup vigorously after adding the coconut milk, as it may curdle; a gentle simmer is all you need. Always add the conch at the very end of the cooking process; it needs just enough heat to warm through and firm up slightly. If you can't find fresh conch, high-quality frozen conch works well—just ensure it is fully thawed and drained before tenderizing. For a thicker broth, mash one or two pieces of the cooked yuca against the side of the pot and stir it back in.
🍽️ Serving Suggestions
Serve with a side of warm coconut rice or white rice to soak up the creamy broth. Accompany with thick slices of fried ripe plantains for a sweet contrast to the savory soup. Provide extra lime wedges on the side for a bright, acidic finish. A cold Honduran beer or a glass of iced hibiscus tea (Jamaica) pairs beautifully with the tropical flavors. Garnish with extra fresh cilantro and a few drops of Caribbean-style hot sauce.