Conch Soup
Recipe

Conch Soup

5.0 1 Recipe Reviews | Rate this Recipe | 25 Saves
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. The tough flesh is usually tenderized by long, slow cooking, parboiling, or pounding, as in this recipe. If conch meat is unavailable, substitute an equal amount of scallops, clams, or any sweet shellfish.

15 mins. to Prepare

20 mins. Cooking Time

0 mins. Standing Time

35 mins. Total

Servings: 10 servings (about 1 cup each)

Difficulty: Intermediate

Ingredients

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Directions

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.
Amount Per Serving
Servings: 10 servings (about 1 cup each)
Calories360
Calories from Fat120
%Daily Value*
Total Fat 13g20%
Saturated Fat 10g50%
Cholesterol 15mg5%
Sodium 860mg36%
Carbohydrates 25g8%
Dietary Fiber 10g40%
Sugars 9g
Protein 32g
Vitamin A25%
Vitamin C15%
Calcium30%
Iron20%
* Percent Daily Values are based on a 2,000 calorie diet.
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Muy sabrosa y nutritiva, gracias.

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