Tapado

Ingredients13

• firm white fish steaks700 g
• large shrimp400 g
• cooked crab2
• coconut milk800 ml
• green plantains2
• ripe plantains2
• cassava300 g
• onion1
• garlic4 cloves
• red bell pepper1
• culantro or cilantro30 g
• annatto oil2 tbsp
• salt2 tsp

Method

1. Peel the plantains and cassava and cut them into thick chunks.
2. Slice the onion, bell pepper, and garlic.
3. Heat the annatto oil in a wide pot and soften the onion, pepper, and garlic.
4. Add the cassava, green plantains, coconut milk, and salt, then simmer until the vegetables begin to soften.
5. Add the ripe plantains and fish and cook gently until the fish is nearly done.
6. Add the shrimp, crab, and culantro and simmer just until the shrimp turn pink.
7. Taste for salt and serve hot in deep bowls with the broth and seafood.