Honduran Coconut Conch Soup

Ingredients

• 2 pounds (900g) conch meat, cleaned and diced 2 pounds (900g) conch meat, cleaned and diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 tablespoon annatto powder 1 tablespoon annatto powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, bell peppers, and garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the annatto powder, ground cumin, ground coriander, salt, and black pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Add the diced conch meat to the pot and cook for about 5 minutes, stirring occasionally.
5. 5.
   Pour in the coconut milk and fish or vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld together.
6. 6.
   Taste the soup and adjust the seasoning if needed.
7. 7.
   Serve the Honduran Coconut Conch Soup hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup.

Treat your ingredients with care...

• Conch meat — Ensure that the conch meat is thoroughly cleaned and diced before adding it to the soup. It is important to cook the conch meat for the specified time to ensure it becomes tender and flavorful.

Tips & Tricks

• If you can't find fresh conch meat, you can use frozen or canned conch meat as a substitute.
• For a spicier kick, add a diced chili pepper to the soup.
• Serve the soup with warm corn tortillas or crusty bread for a complete meal.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the soup and simmer for an additional 5 minutes.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Honduran Coconut Conch Soup as a main course, accompanied by a side of warm corn tortillas or crusty bread. Provide lime wedges on the side for squeezing over the soup to add a refreshing citrusy flavor.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.