👨‍🍳 作り方

1. 1

   In a large pot, combine the coconut milk and fish broth (or water). Bring to a gentle simmer over medium heat.

   💡 プロのコツ: Do not boil vigorously.
2. 2

   Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Cook for about 5 minutes until softened.

3. 3

   Add the plantain and yucca pieces to the simmering broth. Cook for about 15-20 minutes, or until the plantains and yucca are tender.

   💡 プロのコツ: The yucca should be easily pierced with a fork.
4. 4

   Gently add the fish chunks and shrimp to the pot. If using, add the whole or slit Scotch bonnet pepper. Cook for about 5-7 minutes, or until the fish is opaque and the shrimp are pink and cooked through.

   💡 プロのコツ: Avoid overcooking the seafood.
5. 5

   Stir in the chopped cilantro. Season generously with salt and black pepper to taste.

   💡 プロのコツ: Remove the Scotch bonnet pepper before serving if you prefer less heat.
6. 6

   Ladle the Tapado into bowls, ensuring each serving has a good mix of seafood and vegetables. Garnish with extra fresh cilantro.