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

   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.

Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999.