Enjoy this delicious version of fish in an Olancho-inspired dish known as "tapado." This recipe is full of interesting ingredient combinations that together offer a unique flavor.
This recipe has its roots in the Olancho region, where fish is one of the main ingredients in local cuisine. It gets its name from the way it's cooked, with the ingredients "covered" in a pot so 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 cilantro
1 tablespoon of Achiote powder
1 pinch of Salt
Lemon slices
1 pinch of Pepper
Preparation
Step 1 : In a pot, pour in the fish broth and bring to a boil.
Step 2 : Once boiling, add the cassava and green plantains and cook for 15 minutes.
Step 3 : Meanwhile, prepare a sofrito with lard, tomato, chili, garlic, salt, pepper, and a little onion.
Step 4 : Add this sofrito to the fish broth.
Step 5 : Incorporate the coconut milk into the broth and wait for it to boil.
Step 6 : Then, add the fish and ripe plantains, cover the pot, and let it cook for 20 minutes.
Step 7 : Finally, serve the dish hot and, if desired, garnish with lemon slices.
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