Entree: Guatemala – National Cuisine – Tapado (Garífuna-style coconut seafood stew with root vegetables and plantains)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) paste or 1 tsp (2 g) annatto powder
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 1 large tomato, chopped, about 6 oz (170 g)
- 2 cups (480 ml) canned coconut milk
- 2 cups (480 ml) fish stock or water
- 1 lb (454 g) cassava (yuca), peeled and cut into 1-inch (2.5 cm) pieces
- 1 green plantain, peeled and cut into 1-inch (2.5 cm) pieces, about 8 oz (225 g)
- 1 ripe plantain, peeled and sliced 1/2-inch (1 cm), about 6 oz (170 g)
- 1 lb (454 g) firm white fish fillets (snapper, grouper), cut into 2-inch (5 cm) pieces
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) crab meat or crab pieces
- 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (15 g) chopped fresh cilantro
- 1 small hot pepper (habanero or Scotch bonnet), whole or sliced, optional
- 1 tsp (5 g) salt
- Freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Stir in annatto paste or powder until it releases color and is fragrant.
2. Add the onion, garlic, and red bell pepper and sauté until softened, about 4–5 minutes. Stir in the chopped tomato and cook 2–3 minutes until slightly broken down.
3. Pour in the coconut milk and fish stock and bring to a gentle simmer. Add the cassava and green plantain pieces, cover, and simmer 10–12 minutes until they begin to soften.
4. Add the ripe plantain slices, then gently nestle the fish pieces into the simmering broth. Cook 5 minutes, then add the shrimp and crab meat. Cook until the fish and shrimp are just opaque, about 4–6 minutes more.
5. Season with lime juice, salt, and freshly ground black pepper. If using, add the whole or sliced hot pepper for heat and simmer 1–2 minutes more to meld flavors.
6. Remove from heat, stir in chopped cilantro, adjust seasoning, and serve hot with steamed rice or warm corn tortillas.