*  Exported from  MasterCook  *
 
                           Tapado (Seafood Soup)
 
 Recipe By     : Cook’s Magazine September/October 1988
 Serving Size  : 6    Preparation Time :1:30
 Categories    : Central American                 Guatemalan
                 Main Course                      Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          fresh coconut milk -- (see recipe)
    1      small         onion
    1      medium        red bell pepper
    2      pounds        red snapper fillets, sea bass, or tilefish
    1      pound         medium shrimp
    1      tablespoon    corn oil
    1      teaspoon      dried oregano
      1/4  teaspoon      achiote (annatto) (optional)
      1/2  teaspoon      salt
      1/4  teaspoon      fresh ground black pepper
    1      medium        banana
    1      medium        tomato
    3      tablespoons   minced cilantro leaves
 
 PREPARATION:
 Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice
 the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch
 strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein
 the shrimp.
 
 COOKING:
 Heat the corn oil in a large skillet. Add the onion and red pepper and
 sauté over medium heat until softened, about 1 minute. Add the Coconut
 Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring
 liquid to a boil and then simmer over low heat until slightly thickened,
 about 5 minutes. Stir in the fish and the shrimp and simmer until seafood
 is just cooked through, about 10 minutes.
 
 Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice
 (3/4 cup) and add it to the soup along with the banana. Simmer the soup
 until the banana and tomato are just cooked, 5 minutes. (Can cover and
 refrigerate up to 4 hours.)
 
 SERVING:
 Reheat the soup if made in advance. Stir in the cilantro.
 
 Serves 4 to 6
 
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 NOTES : Coconut milk gives a Southeast Asian accent to this Guatemalan
 specialty.
 
 The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts.
 This dish, which frequently contains a wide variety of seafood, including
 squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression
 of this natural bounty. Achiote, also known as annatto, is a red-orange
 vegetable dye used to color dishes throughout Latin America.

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