Entree: Honduras – Northern Culinary Region – Tapado Olanchano (Coconut-based seafood and root-starch stew from Honduras' northern coast)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and sliced, approx. 6 oz (170 g)
- 2 green plantains, peeled and cut into 1-inch pieces, about 12 oz (340 g)
- 1 lb (454 g) cassava (yuca), peeled and cut into 1-inch chunks
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 3 cups (720 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 8 oz (225 g) firm white fish (snapper or similar), cut into 1-inch pieces
- 8 oz (225 g) raw shrimp, peeled and deveined
- 8 oz (225 g) cooked crab meat
- 1 tbsp (15 ml) annatto (achiote) oil
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) chopped green onions for garnish
- Lime wedges for serving

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic and red bell pepper and cook 2 more minutes.
2. Stir in the annatto oil and cumin; cook briefly until fragrant. Add the chopped tomatoes and cook until they begin to break down, about 3–4 minutes.
3. Add the plantains and cassava to the pot. Pour in the coconut milk and fish stock (or water). Bring to a gentle simmer, reduce heat to medium-low, and cook until the root vegetables are tender, about 20–25 minutes.
4. Taste the broth and season with salt, black pepper, and lime juice. Adjust seasoning as needed.
5. Add the firm white fish pieces to the simmering stew and cook 3–4 minutes. Then add the shrimp and crab meat and simmer an additional 3–4 minutes, until shrimp are opaque and fish is cooked through.
6. Stir in the chopped cilantro and heat through for 1 minute. Remove from heat.
7. Ladle the tapado into bowls, garnish with green onions, and serve immediately with lime wedges on the side.