Ingredients:
¾-1 lb conch cut into large chunks (substitute large clams, scallops, any sweet shellfish)
6-8 cups chicken bullion
3 cups coconut milk
3 cloves minced garlic
2 chiles minced (use your own judgement here)
2 tablespoons chopped fresh cilantro
1\2 tsp minced ginger
½ tsp cumin
1 diced carrot
1 diced medium sized onion
1 diced medium sized tomato
salt to taste
Preparation:
Put bullion in stock pot on high heat, turn down to simmer once it boils, add diced veggies, cover and let simmer for 10 minutes. In a pan, saute the garlic, chiles and ginger in a little oil on medium heat until garlic turns translucent (30 secs.) add conch meat and saute for 2 minutes and turn off heat. Add meat to stock pot along with the coconut milk and cumin. When liquid begins to simmer, turn off heat, add the cilantro and serve.
¾-1 lb conch cut into large chunks (substitute large clams, scallops, any sweet shellfish)
6-8 cups chicken bullion
3 cups coconut milk
3 cloves minced garlic
2 chiles minced (use your own judgement here)
2 tablespoons chopped fresh cilantro
1\2 tsp minced ginger
½ tsp cumin
1 diced carrot
1 diced medium sized onion
1 diced medium sized tomato
salt to taste
Preparation:
Put bullion in stock pot on high heat, turn down to simmer once it boils, add diced veggies, cover and let simmer for 10 minutes. In a pan, saute the garlic, chiles and ginger in a little oil on medium heat until garlic turns translucent (30 secs.) add conch meat and saute for 2 minutes and turn off heat. Add meat to stock pot along with the coconut milk and cumin. When liquid begins to simmer, turn off heat, add the cilantro and serve.
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