Tapo - Honduran Fish Stew With Plantains and Yucca
Nutrition
Calories: 1529 kcalCarbohydrates: 155 gProtein: 95 gFat: 84 gSaturated Fat: 63 gCholesterol: 259 mgSodium: 951 mgFiber: 31 gSugar: 50 gVitamin A: 66.425 IUCalcium: 213 mgIron: 21 mg
Ingredients
- 2 lb red snapper fillet or perch fillet each fillet about 8 ounces
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp vegetable oil
- 1 whole medium onion chopped
- 2 whole Garlic cloves minced
- 1 whole chile de arbol
- 1 tbsp chopped fresh cilantro
- 1 tablespoon chopped recato or additional Cilantro leaves
- 3 cups fresh unsweetened coconut milk made from:
- 1 whole coconut
- 3 cups fish stock
- 1 cup water
- 24 oz yucca cassava, pared and cut into 1-inch chunks
- 2 whole green plaintain peeled, halved and cut in 1" lengths
- 2 whole yellow ripe plantain peeled, halved and cut in 1" lengths
- 1 lb medium fresh shrimp peeled and deveined
- 1 tablespoon cilantro for garnish
Instructions
- Season the fish fillets with the salt and pepper. Heat the oil in a 5-quart Dutch oven. Add the fish fillets, and cook over medium-high heat, turning once, until lightly browned, about 3 minutes total. Using a slotted spatula, transfer the fillets to a plate, and set aside.
- Add the onion, garlic, chile pepper, cilantro, and recato to the Dutch oven. Reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Stir in the coconut milk and fish stock, and bring to a simmer. Add the yucca, cover, and cook for 15 minutes
- Add the green plantains, cover, and cook for 10 minutes. Then add the yellow plantains, cover, and cook until the vegetables are tender, 10 to 15 minutes.
- Stir in the shrimp. Arrange the fish fillets on top of the vegetables. Bring to a boil, cover, and cook for 3 minutes, until the fish is opaque throughout. Sprinkle with the cilantro, and serve directly from the Dutch oven.