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This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast. Flavored with coconut milk, cumin, cilantro, garlic, ginger, and chile, this soup is one of many seafood dishes enjoyed by Catholics on days when red meat is not allowed. Fresh conch should have a sweet, not fishy, aroma.
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Original reipce makes 2 dozen Change Servings
PLACE chicken stock, yucca and carrots in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomatoes; cover. Simmer, stirring occasionally, for about 10 minutes.
HEAT oil in large skillet on medium heat. Add garlic, chiles and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat; cook, stirring occasionally, for 2 minutes. Add conch mixture to saucepan. Stir in evaporated milk, coconut milk, salt, black pepper and cumin. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 10g||40%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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