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.
- 6 cups chicken broth
- 3/4 lb. yucca, peeled and cubed (about 2 cups)
- 2 carrots, chopped
- 1 medium onion, chopped
- 1 can (14.5 oz.) low-sodium diced tomatoes
- 1 tablespoon olive or vegetable oil
- 3 garlic cloves, finely chopped
- 1 serrano chile or other chile of choice, finely chopped (more or less to taste)
- 1/2 teaspoon finely chopped fresh ginger
- 1 lb. conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 can (13.5 oz.) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
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.