Tapado (Seafood Soup)

Tapado (Seafood Soup)

Recipe By : Cook's Magazine September/October 1988

6 Preparation Time :

Categories : Central American Guatemalan

Main Course Soup

Amount Measure Ingredient -- Preparation Method -- -- --

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)

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 saute over medium heat until softened, about 1 minute. Add the Coconut

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.

1-inch slices. Cut the tomato into 1-inch dice

3/4 cup

5 minutes.

refrigerate up to 4 hours.)

SERVING:

Reheat the soup if made in advance. Stir in the cilantro.

4 to 6 - - - - - - - - - - - - - - - - - - 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.