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Chapter:Soup Recipes
Section:Fish
Recipe:Tapado (Seafood Soup)
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Tapado (Seafood Soup)
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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   coconut 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.

Recipe By: Cook's Magazine September/October 1988
Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999.
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