Guatemalan Tapado Recipe
Guatemalan Tapado Recipe is a flavorful dish that combines various types of seafood with aromatic herbs and spices. The dish offers a delightful blend of flavors, creating a rich and satisfying culinary experience.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 242 kcal
Equipment
- Large pot or Dutch oven: Used to cook the stew and simmer the ingredients.
- Wooden spoon or spatula: Used for stirring and mixing the ingredients.
- Cutting board: Used for chopping and preparing the vegetables.
- Chef's knife: Used for cutting and slicing the ingredients.
- Ladle: Used for serving the stew into bowls.
- Serving bowls: Used to serve the Guatemalan Tapado.
- Lime squeezer: Optional but helpful for extracting juice from lime wedges.
- Tongs: Used for handling and arranging the seafood in the pot.
Ingredients
- 2 pounds shrimp shrimp, fish fillets, squid, mussels, etc.
- 1 tablespoon vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 tomatoes diced
- 2 cups coconut milk
- 2 cups fvegetable broth or fish broth
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro or parsley chopped (for garnish)
- Lime wedges for serving
Instructions
Prepare the Ingredients:
- a. Chop the onion, garlic, bell pepper, and tomatoes.
- b. Clean and devein the shrimp, if needed.
- c. Cut the fish fillets into bite-sized pieces.
- d. Rinse and scrub the mussels, discarding any that are open or damaged.
- e. Gather all the necessary spices and herbs.
Sauté the Aromatics:
- a. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- b. Add the diced onion and cook until softened.
- c. Stir in the minced garlic and cook for another minute.
- d. Add the diced bell pepper and cook until slightly tender.
- e. Incorporate the diced tomatoes and cook until they start to break down.
Add the Broth and Coconut Milk:
- a. Pour in the fish or vegetable broth, stirring well.
- b. Stir in the coconut milk, ensuring it is well combined.
- c. Add the ground cumin, paprika, dried oregano, and bay leaf.
- d. Season with salt and pepper to taste.
- e. Bring the mixture to a gentle simmer.
Cook the Seafood:
- a. Add the assorted seafood to the pot, starting with the fish fillets.
- b. Allow the fish to cook for a few minutes before adding the shrimp.
- c. Add the squid and mussels, arranging them evenly in the pot.
- d. Cover the pot and simmer until the seafood is cooked through.
- e. The shrimp should turn pink, the fish should be flaky, and the mussels should open.
Serve the Guatemalan Tapado:
- a. Remove the bay leaf from the pot.
- b. Ladle the stew into serving bowls, ensuring each bowl has a good variety of seafood.
- c. Garnish with freshly chopped cilantro or parsley.
- d. Serve the stew hot with lime wedges on the side.
- e. Enjoy this delicious Guatemalan Tapado with Coconut Milk with warm tortillas or crusty bread.
Notes
Use fresh and high-quality seafood for the best flavor.
Prep all the ingredients before starting to cook for a smoother process.
Adjust the level of spiciness by adding more or less chili peppers.
Taste and adjust the seasoning as you go, adding salt and pepper as needed.
Stir gently to avoid breaking up delicate seafood pieces.
Let the stew rest for a few minutes after cooking to allow the flavors to meld.
Garnish each serving with fresh herbs and a squeeze of lime for a burst of freshness.
Nutrition
Calories: 242kcal | Carbohydrates: 6g | Protein: 25g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 146mg | Potassium: 566mg | Fiber: 1g | Sugar: 2g | Vitamin A: 854IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 3mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
