Entree: Honduras – Southern Culinary Region – Tapado Olanchano (Coconut-milk based seafood and plantain stew from Honduras)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto oil (or regular vegetable oil)
- 1 medium yellow onion, chopped (about 6 oz (170 g))
- 4 cloves garlic, minced (about 1¾ tsp (5 g))
- 1 red bell pepper, seeded and chopped (about 6 oz (170 g))
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 3 cups (720 ml) canned full-fat coconut milk
- 4 cups (960 ml) seafood or chicken stock
- 2 green plantains, peeled and cut into 1-inch (2.54 cm) pieces (approx. 1 lb (450 g))
- 1 lb (454 g) yuca (cassava), peeled and cut into 1-inch (2.54 cm) pieces
- 1 lb (454 g) firm white fish (such as snapper or grouper), cut into chunks
- 8 oz (225 g) raw shrimp, peeled and deveined
- 8 oz (225 g) cooked crab meat or lump crab
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1–2 bay leaves
- 2 limes, juice only
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto oil (or regular vegetable oil)
- 1 medium yellow onion, chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 1¾ tsp / 5 g)
- 1 red bell pepper, seeded and chopped (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 3 cups (720 ml) canned full-fat coconut milk
- 4 cups (960 ml) seafood or chicken stock
- 2 green plantains, peeled and cut into 1-inch pieces (approx. 1 lb / 450 g)
- 1 lb (454 g) yuca (cassava), peeled and cut into 1-inch pieces
- 1 lb (454 g) firm white fish (such as snapper or grouper), cut into chunks
- 8 oz (225 g) raw shrimp, peeled and deveined
- 8 oz (225 g) cooked crab meat or lump crab
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1–2 bay leaves
- 2 limes, juice only
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil and annatto oil in a large heavy pot over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the garlic and bell pepper and cook 2 minutes more.
2. Stir in the chopped tomatoes, cumin, oregano and bay leaves and cook until tomatoes begin to break down, about 4 minutes.
3. Pour in the coconut milk and stock, stirring to combine. Bring to a gentle simmer, then add the plantain and yuca. Cover and simmer until the root vegetables are almost tender, about 15–20 minutes.
4. Add the fish chunks to the pot and simmer gently 5 minutes. Then add the shrimp and crab meat and cook until shrimp are opaque and fish is cooked through, about 3–5 minutes more. Taste and season with salt and black pepper.
5. Remove from heat, stir in the lime juice and chopped cilantro. Discard bay leaves.
6. Serve hot in deep bowls, making sure each portion has a mix of broth, plantain, yuca and seafood.