Enjoy this delicious version of fish in an Olancho-inspired interpretation known as "tapado". This recipe is filled with interesting ingredient combinations that, together, provide a unique flavor.
This recipe has its roots in the Olancho region, where fish is one of the main ingredients in the cuisine. It gets its name from the way it is cooked, with the ingredients "covered" in a pot so that their flavors blend harmoniously.
Fish Tapado Soup
Ingredients
1 pound of Dried fish
5 Eggs
10 milliliters of Lemon juice
Oil for frying
1 Onion
1 Green chili
1 Tomato
1 Garlic clove
1 tablespoon of Lard
1 pound of Chopped cassava
6 Chopped green plantains
3 Ripe plantains
3 cups of Fish broth
1 can of Coconut milk
¼ cup of Chopped fine coriander
1 tablespoon of Achiote powder
1 pinch of Salt
Lemon slices
1 pinch of Pepper
Preparation
Step 1 : In a pot, pour the fish broth and bring to a boil.
Step 2 : Once boiling, add the cassava and green plantains, cooking for 15 minutes.
Step 3 : Meanwhile, prepare a sauté with lard, tomato, chili, garlic, salt, pepper, and a bit of onion.
Step 4 : Add this sauté to the fish broth.
Step 5 : Add the coconut milk to the broth and wait for it to boil.
Step 6 : Then, add the fish and ripe plantains, cover the pot, and cook for 20 minutes.
Step 7 : Finally, serve the hot dish and, if desired, accompany with lemon slices.
