Honduran Conch Soup

Name: Honduran Conch Soup
Cuisine: American, Latin American
Ingredients: 2 lbs fresh conch meat, cleaned and tenderized; 4 cups coconut milk (preferably fresh); 4 cups water or fish stock; 2 green plantains, peeled and sliced into rounds; 1 large potato, peeled and cubed; 1 large onion, finely chopped; 1 bell pepper, diced (red or green for colour); 2 garlic cloves, minced; 1 small bunch of cilantro, chopped (reserve some for garnish); 1 teaspoon ground achiote (annatto); 1 teaspoon ground cumin; 1 teaspoon salt (adjust to taste); 1 teaspoon black pepper; 2 limes, juiced; 1 hot pepper (habanero or chili, optional for spice); 2 tablespoons vegetable oil