Tapado

Ingredients

• 500g firm white fish, cut into chunks
• 300g shrimp, peeled
• 1 onion, chopped
• 1 red bell pepper, sliced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground achiote (annatto)
• 2 cups coconut milk
• 2 cups fish stock or water
• 2 green plantains, peeled and sliced thick
• 1 ripe plantain, peeled and sliced thick
• 1/4 cup chopped cilantro
• Salt and black pepper, to taste

Before you cook

• Cut the fish into large chunks and peel the shrimp.
• Chop the onion and tomatoes, slice the bell pepper, and mince the garlic.
• Peel the plantains and slice them thickly.

Steps

1. Heat a splash of oil in a large pot over medium heat.
2. Add the onion, bell pepper and garlic and cook for 5 minutes until softened.
3. Stir in the tomatoes and achiote and cook for 5 minutes until the tomatoes break down.
4. Pour in the coconut milk and fish stock and bring to a simmer.
5. Add the green plantain slices and simmer for 15 minutes until they begin to soften.
6. Add the ripe plantain slices and simmer for 10 more minutes.
7. Season the broth with salt and pepper.
8. Lay the fish chunks into the simmering broth and poach for 6 minutes.
9. Add the shrimp and cook for 3 minutes until just pink and cooked through.
10. Scatter the cilantro over the top.
11. Ladle into bowls, keeping a few plantain pieces aside to mash separately with a splash of broth if serving with machuca.
12. Serve hot.