Seafood Tapado

🛒 Ingredients

• Shrimp 50 g · 43 kcal
• White Fish Fillet (e.g., Cod, Snapper) 50 g · 40 kcal
• Mussels (cleaned, in shell) 75 g · 20 kcal
• Green Plantain 100 g · 133 kcal
• Onion, chopped 30 g · 12 kcal
• Bell Pepper, chopped 30 g · 9 kcal
• Garlic, minced 3 g · 4 kcal
• Tomato, chopped 30 g · 5 kcal
• Cilantro, fresh, chopped 3 g · 1 kcal
• Coconut Milk (full fat) 70 g · 126 kcal
• Natural Peanut Butter (unsweetened) 15 g · 90 kcal
• Achiote Oil (or Annatto Powder mixed with vegetable oil) 7 g · 63 kcal
• Fish Broth 85 g · 8 kcal
• Lime Juice 5 g · 0 kcal
• Ground Cumin 1 g · 0 kcal
• Dried Oregano 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the plantains: Peel green plantains, cut into thick slices, and partially cook them in boiling water until slightly tender but still firm, then set aside.
2. Make the refrito: In a large pot or Dutch oven, heat achiote oil over medium heat, then sauté chopped onion, bell pepper, and minced garlic until softened.
3. Add tomatoes and spices: Stir in chopped tomatoes, cumin, oregano, and black pepper, cooking for a few minutes until the tomatoes break down slightly.
4. Form the base: Dissolve peanut butter in a little fish broth, then add it to the pot along with the remaining fish broth and coconut milk; bring to a simmer.
5. Add plantains and simmer: Gently add the partially cooked plantain slices to the simmering broth, ensuring they are mostly submerged; cook for 10-15 minutes, or until plantains are tender.
6. Incorporate seafood: Add the mixed seafood (shrimp, fish, mussels) to the pot, stirring gently; cook for another 5-7 minutes, or until the seafood is just cooked through and mussels have opened.
7. Season and finish: Season with salt to taste and stir in fresh chopped cilantro and lime juice just before serving.
8. Serve hot: Ladle the Tapado de Mariscos into bowls and serve immediately, garnished with extra cilantro if desired.