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Tapado de Pescado
A hearty and flavorful fish stew, Tapado de Pescado is a traditional Garifuna dish from the Caribbean coast of Honduras. It features fresh fish simmered in coconut milk with plantains, yuca, and aromatic vegetables.
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- 1.5 lb White fish fillets(such as snapper or grouper, cut into chunks)
- 2 cans (13.5 oz each) Coconut milk
- 2 medium Green plantains(peeled and cut into 1-inch pieces)
- 1 lb Yuca(peeled and cut into 1-inch pieces)
- 1 large Onion(chopped)
- 1 medium Bell pepper(any color, chopped)
- 2 medium Tomatoes(diced)
- 4 cloves Garlic(minced)
- 0.5 cup Cilantro(chopped, plus more for garnish)
- 1 small Scotch bonnet pepper(seeded and minced (optional, for heat))
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
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- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and scotch bonnet pepper (if using) and cook for another minute until fragrant.
- 3
Stir in diced tomatoes and cook for 5 minutes, allowing them to break down slightly.
- 4
Pour in the coconut milk and bring to a simmer. Add the green plantain and yuca pieces.
- 5
Season with salt and black pepper. Cover and simmer for 20-25 minutes, or until the plantains and yuca are tender.
- 6
Gently add the fish chunks to the pot. Stir in the chopped cilantro. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily.
- 7
Taste and adjust seasoning if necessary. Ladle the Tapado de Pescado into bowls and garnish with fresh cilantro.
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- âEnsure the plantains and yuca are tender before adding the fish to prevent overcooking the fish.
- âAdjust the amount of scotch bonnet pepper to your desired level of heat.
- âServe with white rice or tortillas for a complete meal.
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- Add other vegetables like carrots or chayote.
- Substitute shrimp or a mix of seafood for the fish.