Fuego Lento: Tapado Olanchano

In a large pot, heat a little oil over medium heat and sauté the onion, garlic, and bell pepper until softened.

Add the diced tomatoes, corn, paprika, cumin, black pepper, and salt. Cook for about 5 minutes until the tomatoes break down.

Pour in the fish stock and coconut milk, stirring to combine. Bring to a simmer.

Add the fish fillets and shrimp to the pot. Cook for about 5-7 minutes until the seafood is cooked through.

Meanwhile, in a separate pan, fry the plantain slices until golden brown and crispy. Set aside.

Stir in the lime juice and chopped cilantro into the seafood mixture just before serving.

Serve the seafood stew hot, garnished with the fried plantains on top.

Equipment Needed

Spice Level:

Dietary