Honduran Coconut Conch Soup

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A signature dish from Honduras's Caribbean coast, this hearty conch soup combines tender sea conch with green plantains, yuca, and aromatic vegetables in a rich coconut-milk broth. It is a staple of Bay Islands cooking and is traditionally served with rice and fried plantains on the side.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 14 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 8 gSugar
• 30 gProtein
• 720 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 48 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the conch

• 1 lb fresh conch meat (or 2 cans of tenderized conch, drained)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the sofrito and broth

• 3 tbsp annatto (achiote) oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 2 Roma tomatoes, diced
• 1 tbsp dried Mexican oregano
• 1 tsp ground cumin
• 1 whole habanero pepper, stem on

For the soup

• 6 cups seafood or mild fish stock
• 1 (13.5 oz) can thick, full-fat coconut milk
• 2 green (unripe) plantains, peeled and cut into 1-inch chunks
• 1/2 lb yuca (cassava), peeled and cut into 1-inch chunks
• 1 tbsp Worcestershire sauce
• 1/2 cup fresh cilantro, chopped
• Kosher salt and black pepper, to taste
• Lime wedges, for serving

Directions

1. If using fresh conch, place it between two sheets of plastic wrap and pound vigorously with a meat mallet for 5-7 minutes until fibers break down and the meat becomes tender. Cut into 1/2-inch pieces and season with salt and pepper. If using canned conch, drain, rinse, and set aside.
2. Heat the annatto oil in a large heavy pot over medium heat until shimmering. Add the onion, red bell pepper, green bell pepper, and garlic; cook for 6-7 minutes until softened and lightly caramelized.
3. Stir in the tomatoes, oregano, cumin, and the whole habanero. Cook for 4-5 minutes, pressing the tomatoes with a spoon until they break down into a thick, fragrant paste.
4. Pour in the seafood stock and bring to a gentle boil. Add the yuca and plantain chunks, reduce heat to medium-low, and simmer uncovered for 20-25 minutes until the root vegetables are fork-tender.
5. Add the conch meat, coconut milk, and Worcestershire sauce. Simmer gently for 10-12 minutes; do not boil vigorously once the coconut milk is added or it may separate.
6. Remove and discard the whole habanero. Stir in the cilantro, taste, and adjust salt and pepper.
7. Ladle into warm bowls and serve immediately with lime wedges, white rice, and patacones (fried green plantain slices) on the side.

Cook’s Notes

• Fresh conch requires serious pounding — sometimes called 'tenderizing' in Caribbean cooking — to break down its famously tough fibers; canned conch is a perfectly acceptable shortcut.
• Annatto (achiote) oil gives the soup its iconic deep reddish-orange hue; you can make it by steeping 2 tbsp annatto seeds in 1/2 cup warm vegetable oil for 10 minutes, then straining.
• Leaving the habanero whole infuses gentle aromatic heat; slice it open only if you want the soup noticeably spicier.
• The flavor deepens overnight, so this soup is even better the next day — simply reheat gently to avoid splitting the coconut milk.
• For the most authentic experience, source fresh conch from a Caribbean fishmonger and serve the soup with traditional sides like rice with coconut, fried plantains, or warm flour tortillas.

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