KEY INGREDIENTS
INGREDIENTS
- ●6 cups chicken broth
- ●3/4 pound yucca, peeled and cubed (about 2 cups)
- ●2 carrots, chopped
- ●1 medium onion, chopped
- ●1 can (14.5 ounces) 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 pound conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 can (13.5 ounces) coconut milk
- ●1 teaspoon salt
- ●1/2 teaspoon ground black pepper
- ●1/2 teaspoon ground cumin
- ●1/4 cup chopped fresh cilantro
MAKE IT
Step 1
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.
Step 2
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.