Tapado de Pescado y Camarón

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Welcome to the recipe; today we will prepare Tapado de Pescado y Camarón.

Use 1 pound of shrimp that has been washed and deveined.

For the fish, you can use small pieces or pre-cut fish that has been washed and has slits for seasoning.

Prepare a refrito with red bell pepper, yellow bell pepper, tomato, onion, cilantro, and parsley.

Chop the red and yellow bell peppers, onion, and tomato into small pieces.

Peel the green plantains and cut them into pieces, and soak them in water to prevent browning.

Season the fish with homemade seasoning and salt.

In a large pot, add a few drops of olive oil to sauté the onion, bell peppers, and tomato.

After about 3 minutes of sautéing, add the chopped green plantains to the bottom of the pot as a bed for the fish.

Add water to the pot along with the powdered broth and mix well.

Let this cook for at least 10 minutes until the plantains soften.

After 15 minutes of boiling, add the fish on top of the plantains.

Once the fish starts to boil, add the shrimp on top, as it cooks faster.

Baste the fish with the juices from the pot as it cooks.

Cover the pot and let it steam for about 5 minutes.

After 5 minutes, check the fish and baste it again with the juices.

Add the shrimp and let it cook until it changes color, ensuring it doesn't break apart.

After another 5 minutes, the shrimp should be cooked and the dish is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens