Ingredients:
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
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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
20 minutes
Cooling Time: 0 minutes
Servings: 10
In this recipe:
