Sopa de Caracol 
(Honduran conch and vegetable soup)

Written by on in Recipe
Bowl of sopa de caracol
Image by intimaralem85

Conch (pronounced “conk”) is a large sea snail popular as seafood around the Caribbean. The Garifuna people of Honduras’ Caribbean coast cook up conch in sopa de caracol, with chopped conch floating in a coconut-scented broth with chunks of tomato, plantain and yuca root.

Sopa de Caracol
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Sopa de Caracol

Course: Recipe
Servings

4

servings

The Garifuna people of Honduras’ Caribbean coast cook up conch in a coconut-scented broth with chunks of tomato, plantain and yuca root.

Ingredients

  • Oil — 3 tablespoons

  • Onions, chopped — 2

  • Green bell peppers, chopped — 2

  • Tomatoes, seeded and chopped — 2 cups

  • Water or fish or chicken stock — 4 cups

  • Yuca root (cassava), peeled and cut into chunks — 1 pound

  • Green plantains or bananas, peeled and cut into chunks — 2

  • Carrots, peeled and chopped — 3

  • Conch meat, chopped — 1 1/2 pounds

  • Coconut milk — 2 cups

  • Cilantro, chopped — 1/2 bunch

  • Salt and pepper — to taste

Directions

  • Heat the oil in a large pot over medium-high flame. Add the onions and peppers and saute until the onions are wilted and translucent, about 5 to 7 minutes. Stir in the tomatoes and cook for another 3 or 4 minutes.
  • Add the water or stock, yuca, plantains and carrots and bring to a boil. Reduce heat to medium-low and simmer for about 20 to 25 minutes, or until the vegetables are cooked through but still firm.
  • Stir in the conch meat, coconut milk, cilantro, salt and pepper and simmer for another 5 minutes or so. Do not overcook or the conch will get tough.
  • Serve hot in large bowls with warm corn tortillas and hot pepper sauce on the side.

Sopa de Caracol Notes and Variations

  • Conch substitute: Canned conch can often be found in Caribbean and some Central American markets. If you can’t find conch, try substituting chopped clams. They have a similar texture and flavor.
  • Stock: You can use plain water for your sopa de caracol if you like, but the flavor will be much better if you use basic chicken stock or a fish or seafood stock. Bottled clam juice is a good substitute for homemade seafood stock.
  • Sopa marinera (Seafood soup): Use firm-fleshed fish, crab or shrimp instead of the conch.
  • Substitute waxy potatoes for the yuca root if you like.

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