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Tapado (Seafood Soup)




Source of Recipe


Source: Cook's Magazine September/October 1988






Recipe Introduction


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
Servings: 8
Preparation Time: 1 hour 30 minutes
Cuisine: Guatemalan
Categories: All, International, Main Course, Seafood, Soup






List of Ingredients



• 2 2/3 cups Coconut Milk
  
• 1 1/3 small onion
  
• 1 1/3 medium red bell pepper
  
• 2 2/3 pounds red snapper fillet
  
• OR 2 2/3 pounds sea bass fillets
  
• OR
  
• 2 2/3 pounds tilefish fillets
  
• 1 1/3 pounds medium shrimp
  
• 1 1/3 tablespoons corn oil
  
• 1 1/3 teaspoons dried oregano
  
• 1/3 teaspoon achiote (annatto) (optional)(Sason Seasoning)
  
• 2/3 teaspoon salt
  
• 1/3 teaspoon fresh ground black pepper
  
• 1 1/3 medium banana
  
• 1 1/3 medium tomato
  
• 4 tablespoons minced cilantro leaves
  






Instructions



1. PREPARATION:Add the Coconut Milk.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.
   
   
2. 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.
   
   
3. SERVING: Reheat the soup if made in advance. Stir in the cilantro.