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Tapado (Seafood Soup)
Recipe By : Cook's Magazine September/October 1988
Serving Size : 6 Preparation Time :1:30
Categories : Central American Guatemalan
Main Course Soup
Amount Measure Ingredient -- Preparation Method
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2 cups fresh coconut milk -- (see recipe)
1 small onion
1 medium red bell pepper
2 pounds red snapper fillets, sea bass, or tilefish
1 pound medium shrimp
1 tablespoon corn oil
1 teaspoon dried oregano
1/4 teaspoon achiote (annatto) (optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium banana
1 medium tomato
3 tablespoons minced cilantro leaves
PREPARATION:
Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice
the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch
strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein
the shrimp.
COOKING:
Heat the corn oil in a large skillet. Add the onion and red pepper and
sauté over medium heat until softened, about 1 minute. Add the Coconut
Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring
liquid to a boil and then simmer over low heat until slightly thickened,
about 5 minutes. Stir in the fish and the shrimp and simmer until seafood
is just cooked through, about 10 minutes.
Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice
(3/4 cup) and add it to the soup along with the banana. Simmer the soup
until the banana and tomato are just cooked, 5 minutes. (Can cover and
refrigerate up to 4 hours.)
SERVING:
Reheat the soup if made in advance. Stir in the cilantro.
Serves 4 to 6
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NOTES : Coconut milk gives a Southeast Asian accent to this Guatemalan
specialty.
The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts.
This dish, which frequently contains a wide variety of seafood, including
squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression
of this natural bounty. Achiote, also known as annatto, is a red-orange
vegetable dye used to color dishes throughout Latin America.
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