Entree: Honduras – National Cuisine – Tapado Olanchano (Olancho-style coconut seafood and root-vegetable stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) firm white fish (e.g., snapper or grouper), cut into 1–2 in (2.5–5 cm) chunks
- 1 lb (454 g) raw shrimp, peeled and deveined
- 8 oz (225 g) lump crab meat (or meat from 1 small cooked crab)
- 2 green plantains (14 oz / 400 g), peeled and cut into 1 in (2.5 cm) slices
- 12 oz (340 g) yuca (cassava), peeled and cut into 1 in (2.5 cm) pieces
- 8 oz (225 g) sweet potato or taro, peeled and cubed
- 14 fl oz (400 ml) coconut milk (1 small can)
- 2 cups (480 ml) fish stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (2 g) annatto powder
- 1 medium onion, diced (6 oz / 170 g)
- 1 red bell pepper, diced (6 oz / 170 g)
- 4 garlic cloves, minced (about 1 oz / 30 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1–2 Scotch bonnet or habanero peppers, whole or halved for flavor (5–10 g) optional
- 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (8 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped scallions for garnish
- Lime wedges, for serving

Instructions

1. Rinse seafood and pat dry. Season fish chunks lightly with 1/2 tsp (2.5 g) salt and set aside. Keep shrimp and crab chilled.
2. In a large pot over medium heat, warm the vegetable oil and annatto oil. Add the diced onion and red bell pepper and sauté until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the cumin and oregano, then add the plantain slices, yuca, and sweet potato/taro. Sauté for 2–3 minutes to coat with aromatics.
4. Pour in the coconut milk and fish stock (or water). Bring to a gentle simmer, reduce heat to medium-low, and cover. Cook until root vegetables are nearly tender, about 15–20 minutes.
5. Add the seasoned fish pieces to the simmering broth and cook 4–6 minutes until fish is opaque and nearly cooked through. Add the shrimp and crab meat and simmer until shrimp are pink and cooked, about 3–4 minutes.
6. If using whole hot peppers, add them during the last 10 minutes of simmering for a gentle heat; remove before serving if desired. Adjust seasoning with remaining salt and black pepper, and stir in lime juice.
7. Sprinkle chopped cilantro and scallions over the stew. Serve hot with lime wedges and white rice or warm tortillas if desired.