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    You are in: Home / Recipes / Tapado Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    1Steve's Note:

    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.

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    Units: US | Metric


    1. 1
      Make the Coconut Milk : In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut. Cook coconut over moderately high heat 2 minutes and remove pan from heat. Let mixture stand, covered, 10 minutes. In a food processor or blender blend coconut mixture until very thick. In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids. Working over bowl, squeeze small handfuls of solids to extract as much milk as possible. Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.
    2. 2
      Peel and thinly slice the onion (1/2 cup).
    3. 3
      Core, seed, and cut the bell pepper into 1/4-inch strips.
    4. 4
      Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp.
    5. 5
      Heat the corn oil in a large skillet. Add the onion and red pepper and.
    6. 6
      sauté over medium heat until softened, about 1 minute.
    7. 7
      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.
    8. 8
      Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes.
    9. 9
      Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice.
    10. 10
      (3/4 cup) and add it to the soup along with the banana. Simmer the soup.
    11. 11
      until the banana and tomato are just cooked, 5 minutes. (You can cover and refrigerate up to 4 hours.).
    12. 12
      To serve reheat the soup if made in advance. Stir in the cilantro.

    Ratings & Reviews:


    Nutritional Facts for Tapado

    Serving Size: 1 (508 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1035.9
    Calories from Fat 542
    Total Fat 60.3 g
    Saturated Fat 48.4 g
    Cholesterol 279.2 mg
    Sodium 683.8 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 12.5 g
    Sugars 20.5 g
    Protein 90.4 g

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