Tapado
HB-2297 · Hand-built original · Guatemalan
Meet Tapado, a soulful fish and coconut stew from Guatemala's Caribbean coast. Rich coconut milk mingles with tender yuca, sweet plantain and fresh fish to create a bowl that tastes of the tropics in every spoonful. Naturally gluten-free and lactose-free, it is nourishing enough for an everyday supper yet special enough for a celebration. If you are craving something warming with a genuine hint of the Caribbean, this is the dish to bring to your table.
GuatemalanSoups1–2 servings2030 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: freshwater
Servings:1quantities adjust to match
Ingredients
- 10½ oz firm white fish fillets (preferably freshwater fish), cut into large chunks
- 1¾ cups coconut milk
- 13½ Tbsp water or fish stock
- 7 oz yuca (cassava), peeled and diced
- 1 ripe banana or plantain, peeled and sliced into thick rounds
- 1 onion, chopped
- 2 garlic cloves, diced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- Fresh coriander leaves, to garnish
- Cooked rice, to serve
Method
- Put the yuca in a saucepan with the coconut milk and water, bring to the boil, then simmer for 12-15 minutes until the yuca is nearly tender.
- Stir in the onion, garlic, paprika and cumin and simmer for 5 minutes.
- Add the banana slices and simmer for 3 minutes.
- Season the fish with salt and pepper, lay the chunks gently into the broth, cover, and poach over low heat for 6-8 minutes until the fish is just cooked and flakes easily. Do not boil hard or the fish will break up.
- Taste and adjust the salt and pepper.
- Serve in deep bowls over or alongside rice, scattered with fresh coriander.
Nutrition (per serving, where published)
2030 kcalCalories
102.2 gProtein
107.6 gCarbs
138.1 gFat
90.5 gSaturates
16.1 gFibre
21.6 gSugars
640 mgSodium
258 mgCholesterol
3733 mgPotassium
544 mgCalcium
18.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data