Tapado (Seafood Soup) is a traditional Guatemalan recipe for a classic soup of fish and prawns in a coconut milk, onion and bell pepper base flavoured and coloured with annatto seeds that's finished with banana, tomato and coriander seeds. The full recipe is presented here and I hope you enjoy this classic Guatemalan version of: Seafood Soup (Tapado).
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Ingredients:
500ml fresh coconut milk
1 small onion, peeled and thinly sliced
1 medium red bell pepper, cored and sliced into 6mm strips
900g red snapper fillets (or use sea bass or tilefish), cut into 5cm pieces
450g prawns, peeled and de-veined
1 tbsp groundnut oil
1 tsp dried oregano, crumbled
1/4 tsp ground Annatto Seeds (achiote)
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 medium banana, peeled and cut into 3cm pieces
1 medium ripe tomato, cut into 2cm dice
3 tbsp coriander (cilantro) leaves, minced
Method:
Cook the oil in a large pan, add the onion and red bell pepper and fry over medium heat until softened (about 4 minutes). Add the coconut milk, oregano, annatto, salt and black pepper. Bring the mixture to a boil, then reduce to a simmer and cook over low heat for about 5 minutes, or until slightly thickened.
Stir in the fish and the prawns and continue simmer until the seafood is just cooked through (about 10 minutes). Add the banana and tomato to the soup, return to a simmer and continue cooking for about 5 minutes, or until the banana is just cooked.
Stir in the coriander leaves and serve ladled into warmed soup bowls.
If desired, the soup can be made in advance, chilled for up to 4 hours and re-heated before serving.
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