Tapado Costeño
A rich and flavorful seafood stew from the Honduran coast, featuring a variety of fresh seafood simmered in a creamy coconut milk broth with root vegetables and plantains. This dish is a celebration of the region's bounty and culinary heritage.
🧂 Ingredients
- 1 medium White onion(finely diced)
- 4 cloves Garlic cloves(minced)
- 0.5 medium Green bell pepper(finely diced)
- 2 tablespoons Canola oil(divided)
- 32 fl oz Seafood stock
- 32 fl oz Water
- 2 13.5 fl oz cans Coconut milk(full fat recommended)
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cumin powder
- 3 leaves Culantro leaves (recao)(chopped)
- 1 tablespoon Annatto paste (achiote)
- 2 medium Green bananas(peeled and cut into 1-1.5 inch pieces)
- 1 medium Ripe plantain(peeled and cut into pieces)
- 1.5 pounds Cassava root (yuca)(peeled and cut into medium pieces)
- 1 lb White fish fillets(such as snapper or sea bass, cut into chunks)
- 1 lb Shrimp(peeled and deveined)
- 0.5 lb Conch meat(cleaned and cut into pieces (optional))
- 0.25 cup Flour(for dusting fish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot, heat 1 tablespoon of canola oil over medium heat. Add the diced onion and green bell pepper and sauté until softened, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
- 2
Add the seafood stock, water, coconut milk, bay leaf, thyme, oregano, cumin, and chopped culantro. Stir in the annatto paste, dissolved in a little of the liquid, for color. Bring to a gentle simmer (do not cover the pot).
- 3
Add the green bananas, ripe plantain, and cassava (yuca) to the pot. Bring back to a simmer and cook until the vegetables are tender, about 30-40 minutes.
- 4
While the vegetables are cooking, season the fish chunks and shrimp with salt and pepper. Lightly dust the fish with flour, shaking off any excess. In a separate skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Sear the fish for about 2 minutes per side until golden brown. Do not overcook. Set aside.
- 5
Add the seared fish, shrimp, and conch meat (if using) to the simmering soup. Cook for another 5-7 minutes, until the shrimp is pink and cooked through and the conch is tender.
- 6
Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving. Serve hot.
💡 Pro Tips
- ✓Using full-fat coconut milk will result in a richer, creamier stew.
- ✓If fresh culantro is unavailable, cilantro can be used as a substitute, though the flavor will be different.
- ✓Ensure all vegetables are tender before adding the seafood to avoid overcooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other types of seafood like crab, mussels, or lobster.
- Include other root vegetables like sweet potatoes or malanga.