Tapao de Pescado (Fish Stew)

by Erica Dinho on July 15, 2014

Tapao de Pescado (Fish Stew)

Today I am sharing another traditional dish from the Pacific region of Colombia. The Colombian Pacific region is known for being one of the most biologically diverse areas on the planet. It’s located on Colombia’s Pacific Ocean coast and includes the departments of Chocó, Nariño, Valle del Cauca and El Cauca.

Tapao de Pescado (Fish Stew)

Tapao de Pescado is a dish from Guapi, a municipality located in the Cauca department of Colombia. This stew is made with fish, water, potatoes, plantains, yuca, tomatoes, onions, and peppers, along with different spices and herbs such as garlic, cumin, achiote, cilantro, and parsley, among others.

Tapao de Pescado (Fish Stew)

Traditionally Tapao is made in a casserole (cazuela) covered with banana leaves and is served with coconut rice on the side. Some cooks make Tapao de Pescado using coconut milk instead of water. Feel free to make it the way you like.

Buen provecho!

Tapao de Pescado (Fish Stew)

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Ingredients

(4 to 6 servings)

  • 6 cups of water
  • 2 green plantains, peeled and diced
  • 4 potatoes, peeled and diced
  • 1/2 pound of yuca, peeled and diced
  • 4 scallions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon cilantro chopped
  • Salt and pepper to taste
  • 2 pounds of fish fillets or steaks

Tapao de Pescado (Fish Stew)

Preparation:

1. Place all the ingredients, except the fish, in medium pot or cazuela, cover and cook until the vegetables are soft, about 20 minutes.

2. Add the fish and cook over low heat for about 10 minutes more. Add fresh cilantro and serve warm.

Tapao de Pescado (Fish Stew)

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{ 6 comments… read them below or add one }

1 Mary July 15, 2014 at 10:03 AM

Thank you so much for sharing all these recipes. I spent a while living there and miss the food. Could you start adding the temperature at which the stew should cook? I can convert Celsius temperatures but I need some starting point!

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2 ela@GrayApron July 15, 2014 at 1:17 PM

Great stew. I love how chunky it looks!

ela h.

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3 Alan Bowman July 15, 2014 at 1:31 PM

Hi Erica from Spain
The potatoes look as though they are a waxy (rather than a floury) type since they look as though they hold together well. Can you use both types and allow/encourage the floury type to break down and thicken the juices.

@Mary – anyone who has ever lived in Colombia misses the food.but, at least, if you are in the USA, you have Colombian food shops/restaurants, but here apart from the big cities, they are very few and far between.

Currently 37°C (99°F) in the shade, here.
Alan

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4 Angie@Angie's Recipes July 15, 2014 at 2:54 PM

It reminds me of fish curry…this is so yum and appetizing.

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5 Marisa Kirksey October 22, 2014 at 9:58 AM

So you do not add tomatoe, onion, cumin, achiote or peppers?

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6 Erica Dinho October 22, 2014 at 1:44 PM

I don’t, but some Colombians add those ingredients to their recipe.

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