- Brienne Boortz
- Honduran Conch Soup
3 green plantains
3 c. coconut oil, for frying
½ c. extra virgin olive oil
2 carrots, diced
2 large yellow onions, diced
2 green bell peppers, diced
2 lb. yucca root, peeled and diced
1 bay leaf
1 whole bulb garlic, sliced thinly
2 qt. chicken stock
8 oz. coconut milk
1 lb. conch
1 lb. shrimp, shells and heads on
2 lobsters, whole
1 bunch cilantro
1 bunch parsley
3 limes, cut in wedges
Score plantains and submerge in hot water for about 45 seconds to release peel, then cut in ¼-inch slices. Add coconut oil to a sauce pot, filling no higher than halfway, and heat to 350 degrees. Fry the plantains until tender and golden brown, about 2 minutes. Drain on paper towel.
Using the back of a sturdy knife, cut open the coconut over a pot (see how on YouTube). Drain and reserve the water. Using a spoon or peeler, extract the meat from the coconut. Blend the meat and coconut water in a blender or food processor to create a thick paste. Add tap water as necessary to achieve a smoothie-like consistency. Dice the carrots, onions, peppers and yucca into 1/2-inch cubes.
In a thick-bottomed pot, sweat the diced veggies with the olive oil and the bay leaf until soft. Add garlic and cook until fragrant. Next, add the coconut mixture and chicken stock. Simmer for 20 minutes. Add the coconut milk and let simmer for 10 minutes. Add the lobsters, tail first, then the shrimp and conch and cook for 5 to 10 minutes.
Remove bay leaf and serve family-style with plantains, freshly chopped cilantro, parsley, lime wedges and (optional) paprika oil as garnish.
This is a great recipe for a cold fall night or a summer day at the pool. It's very special to me because it reminds me so much of my heritage and my childhood. My Grandmother (a.k.a. Grandmasssss) would make this every so often, and it was a treat. The last time I visited Honduras, I received a one-on-one lesson from a lady I just met from a trunfo (village on the beach) in Roatán, Honduras. Her son and I went snorkeling and foraging for all of the ingredients, including the lobster, conch and plantains, and we even climbed a tree for the fresh coconut. You will need to head to the carniceria for some ingredients.
— Submitted by director of operations Aaron Rivera