Sopa de Caracol Ceibeña (Honduran Caribbean Coconut Seafood & Plantain Broth) – Authentic Honduras Recipe

Ingredients for Sopa de Caracol Ceibeña (Honduran Caribbean Coconut Seafood & Plantain Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) firm white fish and shrimp (or conch), prepped into bite-sized pieces
• 1.5 cups green bananas/plantains, washed and trimmed
• 1 cup yuca
• 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
• 1.5 tbsp traditional Honduras seasoning (fresh culantro and cilantro, achiote, lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
2. Stir in fresh culantro and cilantro, achiote, lime and toast for 45 seconds to release the essential oils of Honduras's kitchen.
3. Add firm white fish and shrimp (or conch) and green bananas/plantains, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in yuca, adjust seasoning, and ladle steaming hot into deep bowls.