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Tapado (Seafood Soup)

soups, central american, main course, guatemalan

2 cups fresh coconut milk; (see recipe)
1 small onion
1 medium red bell pepper
2 pounds red snapper fillets, sea bass, or t
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 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. 2741 0 0 1242 0 0 0 0 0 0 0 0 20128

Contributor: Cook's Magazine September/October 1988

Yield: 6 servings

Preparation Time: 1:30

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