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+ servings
A wood background with a bowl of gluten free tapado (seafood soup) and a rust napkin.

Tapado

Tamara Andersen
This Guatemalan-inspired coconut and seafood soup features healthy fish and shrimp with plantains and sweet potatoes. Make it in your Instant Pot or on the stove. It's quick either way!
5 from 11 votes
Prep Time 10 mins
Cook Time 10 mins
Additional Time 15 mins
Total Time 35 mins
Course Soups and Stews
Cuisine Latin
Servings 2 servings
Calories 450 kcal

Equipment

Ingredients
  

  • 1 tablespoon refined coconut oil
  • ½ cup red onion sweet onion, or shallot, chopped
  • 1 sweet bell pepper chopped
  • 1 tablespoon ginger minced (about 1" ginger root)
  • 1 teaspoon garlic minced (about 3 cloves)
  • 1 green plantain peeled and cut in ¼" slices
  • 1 medium sweet potato peeled and cut in chunks
  • 1 cup tiny tomatoes no chopping!
  • 1 can lite coconut milk see notes below
  • 1 tablespoon chicken or fish broth concentrate see notes below
  • 1 teaspoon ground annatto (achiote)
  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried
  • 8 ounces firm white fish fillet +/-
  • 8 ounces shrimp peeled and deveined
  • cilantro for garnish
  • sea salt and fresh ground pepper

Instructions
 

Instant Pot:

  • Add coconut oil, onion, garlic, ginger, and sweet bell pepper to pot. Saute 3-4 minutes until onion is soft.
  • Add plantains, sweet potatoes, and tomatoes.
  • Whisk together the coconut milk, ground annato (achiote), and chicken broth concentrate. Add coconut milk mixture and oregano to the pot. Bring up to a boil
  • Set to 4 minutes on high pressure. When time is up, do a quick pressure release.

Stove Top:

  • Add coconut oil, onion, garlic, ginger, and sweet bell pepper to pot. Saute 3-4 minutes until onion is soft.
  • Add plantains, sweet potatoes, and tomatoes.
  • Whisk together the coconut milk, ground annato (achiote), and chicken broth concentrate. Add coconut milk mixture and oregano to the pot. Bring up to a boil
  • Reduce heat to a simmer. Cover. Cook until vegetables are barely tender (25-30 minutes).

To Finish Both Methods:

  • Bring stew to a gentle boil. Add shrimp and fish. Press them down into the broth.
  • Simmer (gently) until shrimp and fish are opaque - about 5 minutes.
  • Garnish as desired, and enjoy!

Notes

As I mentioned in the post, I tried different combinations to maximize flavor while keeping the dish "healthyish." I found the combination of lite coconut milk with a broth concentrate yielded the most flavorful results while keeping calories in check. You may prefer to use full-fat coconut milk with broth or stock. I wrote this recipe for 2 servings, and I wanted about 1 cup of broth in the soup per serving.

Nutrition

Calories: 450kcalCarbohydrates: 44gProtein: 46gFat: 10g
Keyword clean eating, gluten free, instant pot, main dishes, pressure cooker, tapado
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