Tapado
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!
Click to rate!
Equipment
- Instant Pot optional
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 1/4" 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: 450kcal | Carbohydrates: 44g | Protein: 46g | Fat: 10g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com