Tapado (Tapado)
Overview
Tapado is a rich coconut and seafood soup from the Caribbean coast of Guatemala. Fresh coconut milk is simmered with tomato, onion, garlic, sweet pepper and herbs, and green and ripe plantains are cooked in it until soft. Then whole fish, crab, shrimp and sometimes conch or lobster are added and gently cooked so the broth turns sweet, salty and creamy. Coriander, basil or culantro and a little chilli finish it. It is served in big bowls with the seafood still in its shell, plantain pieces, and coconut bread or rice on the side.
History
Tapado is a dish of the Garifuna people, descendants of West African and indigenous Caribbean peoples who settled the coast of Central America in the late eighteenth century. It is closely linked with the town of Livingston, reachable only by boat, where it is served in almost every restaurant. Similar coconut seafood soups are made by Garifuna communities in Honduras and Belize.
Main ingredients
Coconut milk, fish, crab and shrimp, green plantain, tomato and onion, coriander. The soup is built on coconut seafood broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Coconut soups · More soups from Guatemala
Recipe
Method
- 1
Fry the onion, garlic, pepper and tomato until soft.
- 215 min
Add the coconut milk, stock and plantains and simmer for 15 minutes.
- 310 min
Add the crab and fish and cook for 10 minutes.
- 43 min
Add the shrimp and herbs and cook for 3 minutes.
- 5
Season with salt and serve.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
