Sopa de Caracol

If using conch, pound the meat firmly with a meat mallet on both sides to break down the tough muscle fibres, then cut it into bite-sized pieces about two centimetres across. If substituting shrimp, simply peel and devein them.

Heat the oil in a large heavy pot over medium heat, add the diced onion, garlic, and green bell pepper, and saute for four to five minutes until the vegetables are softened and fragrant, stirring occasionally.

Add the achiote powder and ground cumin to the sauteed vegetables, stirring for one minute to bloom the spices in the oil, then pour in the fish stock and bring the broth to a steady boil over high heat.

Add the conch pieces to the boiling broth and simmer for twenty minutes to allow the meat to become tender. If using shrimp instead, reserve them and add only in the final five minutes of cooking.

Add the yuca chunks and green plantain rounds to the pot, return to a simmer, and cook for twenty minutes until both the yuca and plantains are fork-tender and beginning to thicken the broth slightly.

Pour in the coconut milk and stir gently to combine, then reduce heat to low and simmer for another ten minutes until the broth becomes rich, creamy, and infused with the tropical coconut flavour.

Squeeze the lime juice into the soup, add the chopped cilantro, and season with salt and black pepper to taste, balancing the richness of the coconut with the brightness of the citrus and herbs.

Ladle the soup into large deep bowls, ensuring each serving has plenty of conch, plantain, and yuca pieces, then garnish with extra cilantro. Serve steaming hot as the beloved dish of Honduras's Caribbean coast.