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Fish, Americas

Tapado, Guatemalan coconut fish soup

Tapado is a generous Guatemalan soup made with white fish, shrimp, and green plantain in a coconut milk broth, serving 4 in 50 minutes at medium difficulty, for €5.00 per person. The key is choosing plantains that are still green so they hold their shape, and adding the coconut milk off a hard boil so it doesn't split.

I'm taking you to the Guatemalan coast with tapado, a big coconut milk soup loaded with fish and shrimp.

Tapado, Guatemalan coconut fish soup
Total time
50 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Tapado is a thick, fragrant broth where coconut milk softens the tang of tomatoes and the bite of green pepper. White fish flakes gently into the soup, shrimp add a firmer bite, and plantain, cooked whole in chunks, gives the broth body and a mild sweetness. You eat it with a spoon, rice on the side to soak up every bit of broth.

This is a Sunday dish, or a weeknight when you actually have time, not a quick weeknight dinner. Mon Chou brings it to you from Guatemala's Caribbean coast, where this soup is made in a big pot for the whole family. Expect a meal that breaks from your usual routine, perfect for a table that loves slow simmered, well seasoned food.

The ingredients

4 people

Fish counter

  • White fish fillets 500 g
  • Peeled shrimp 300 g

Fruits and vegetables

  • Green plantain 2
  • Tomatoes 3
  • Green bell pepper 1
  • Onion 1
  • Garlic 2 cloves
  • Fresh cilantro 6 sprigs

Pantry

  • Coconut milk 40 cl
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Shellfish

The step by step recipe

  1. Peel the plantains and cut them into large chunks. Blend the tomatoes, bell pepper, onion, and garlic with a little water.

    Slit the plantain's skin lengthwise to peel it easily.

  2. Pour the vegetable puree into a pot with a liter of water, add the plantains, and let it simmer. 15 min

    The plantain is ready when a knife tip slides through it with no resistance.

  3. Pour in the coconut milk, stir, and let it simmer gently. 5 min

    Don't let it boil hard, the coconut milk could split.

  4. Add the fish pieces and shrimp, and cook over very low heat. 6 min

    The fish cooks gently in the broth's heat, stir without breaking the pieces.

  5. Serve the tapado with cilantro and rice cooked separately in salted water. 11 min

    Start the rice while the fish cooks, everything will be ready at the same time.

Our tips to get it right

  • Pick a firm white fish like cod or hake, it holds up better in the broth than thinner fillets.
  • Blend the vegetable puree until smooth, it's what gives the tapado its color and its base flavor.
  • Taste the broth before adding the fish, that's your best moment to adjust the salt without overcooking the fillets.

The variations

  • Swap the white fish for salmon for a richer broth and a different color.
  • For a vegetarian version, skip the fish and shrimp and add sweet potato chunks and firm tofu instead.
  • To save time, use riper plantains, they cook faster, though the texture turns out a bit softer.

What to serve it with

  • White rice cooked in salted water
  • Lime wedges
  • Warm cornbread or tortillas

Storage

Tapado keeps for 2 days in the fridge in a sealed container, store the rice separately. It doesn't freeze well because the coconut milk and shrimp change texture once thawed. Reheat it gently over low heat, without boiling, so the fish stays intact.

Questions about this dish

Can you swap the plantain for another vegetable?

If you can't find plantain, a firm potato or sweet potato can stand in, but the flavor and texture will differ. Green plantain brings a slight bitterness and a firm bite those vegetables don't have.

Can you make the broth ahead of time?

Yes, you can make the vegetable and plantain broth hours ahead and keep it covered at room temperature. Add the coconut milk, fish, and shrimp only right before serving so they keep their texture.

How do you know when the shrimp are done?

Peeled shrimp cook fast, turning pink and slightly firm within minutes in the hot broth. Pull the pot off the heat as soon as they reach that color so they don't turn rubbery.

Is tapado very spicy?

No, this recipe stays mild, the green pepper and tomatoes add flavor without heat. If you like it spicier, add a sliced fresh chili at the same time as the pepper.

How long does it take to make a Guatemalan coconut fish soup called tapado?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Guatemalan coconut fish soup called tapado?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Guatemalan coconut fish soup called tapado cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish. Always check the labels of the products you buy.

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