Guatemalan · beginner
Guatemalan Tapado Coconut Seafood Stew With Green Plantains
A rich coastal stew from Guatemala combining white fish and tender shrimp in a coconut broth infused with green plantain and sweet peppers.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of cooking oil in a large deep skillet or pot over medium heat and sauté diced red bell pepper until soft, about 4 minutes.
- 02
Add sliced green plantain rounds, vegetable broth, and coconut milk, stirring to combine thoroughly.
- 03
Bring broth to a gentle simmer, cover, and cook for 12 minutes until green plantain slices are tender.
- 04
Nestle cod chunks and peeled shrimp into the simmering coconut broth.
- 05
Cover skillet and simmer gently over medium-low heat for 6 to 8 minutes until fish flakes easily and shrimp turn pink.
- 06
Stir in fresh lime juice and chopped cilantro before removing from heat and serving hot.
A LITTLE KITCHEN KNOW-HOW
Gentle Broth Poaching
Cooking delicate seafood in a sub-simmering coconut broth preserves moisture and prevents tough textures.
Notes from the kitchen
- Choose firm green plantains so they hold their shape during simmering without dissolving into the broth.
- Maintain a low simmer after adding coconut milk to prevent the coconut broth from separating.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.