Tapado Costeño: Honduran Seafood and Coconut Milk Soup

Name: Tapado Costeño: Honduran Seafood and Coconut Milk Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 1 MEDIUM WHITE ONION FINELY DICED; 3-4 GARLIC CLOVES MINCED; 1/2 GREEN BELL PEPPER FINELY DICED; 2 TABLESPOONS CANOLA OIL DIVIDED; 32 FL OZ SEAFOOD STOCK; 32 FL OZ WATER; 2 13.5 FL OZ CANS LOW-FAT COCONUT MILK; 1 BAY LEAF; 1 TEASPOON DRIED THYME; 1 TEASPOON DRIED OREGANO; 1/2 TEASPOON CUMIN POWDER; 3-4 CULANTRO LEAVES (AKA RECAITO OR RECAO IN LATINO GROCERIES). A SMALL BUNCH OF CILANTRO CAN BE USED AS A SUBSTITUTE; 1 TABLESPOON ANNATTO PASTE (AKA ACHIOTE IN LATINO GROCERIES); 2 GREEN BANANAS PEELED AND CUT INTO PIECES 1-1½ INCHES EACH; 1 VERY RIPE, YELLOW PLANTAIN PEELED AND CUT INTO PIECES; 1-1/2 POUNDS FRESH CASSAVA ROOT (YUCA) PEELED AND CUT INTO MEDIUM PIECES; 1 MEDIUM SWEET POTATO PEELED AND CUT INTO BIG PIECES; 3-4 MEDIUM CARROTS PEELED AND CUT INTO BIG PIECES; 4-6 FISH FILLETS; 1 POUND UNCOOKED SHRIMP CLEANED; FLOUR (ENOUGH TO COAT FISH FILLETS); SALT AND PEPPER

Instructions

Prep:30minCook:40min

Tapado Costeño Hondureño is so representative of the Honduran cuisine. This rich soup uses a variety of seafood, more preferably, conch, but any white fish will do.

Updated at: Wed, 29 Oct 2025 18:00:09 GMT