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Recipe

Conch Soup

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 10 servings (about 1 cup each)
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 10 servings (about 1 cup each)
Calories 360
Calories from Fat 120
%Daily Value*
Total Fat 13g 20%
Saturated Fat 10g 50%
Cholesterol 15mg 5%
Sodium 860mg 36%
Total Carbohydrate 25g 8%
Dietary Fiber 10g 40%
Sugars 9g
Protein 32g
Vitamin A 25%
Vitamin C 15%
Calcium 30%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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