This Fish Stew is full of flavor and delicious served with rice and avocado. It's a comforting and filling dish.
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.
What is Tapao de Pescado?
It 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 Recipe
Ingredients
- 6 cups water
- 2 green plantains, peeled and diced
- 4 potatoes, peeled and diced
- ½ pound yuca, peeled and diced
- 4 scallions, chopped
- 2 garlic cloves, minced
- 1 tablespoon cilantro chopped
- Salt and pepper to taste
- 2 pounds fish fillets or fish steaks
Instructions
- Place all the ingredients, except the fish, in medium pot or cazuela, cover and cook until the vegetables are soft, about 20 minutes.
- Add the fish and cook over low heat for about 10 minutes more. Add fresh cilantro and serve warm.
Nutrition
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. Also you can use your favorite firm fish to make this recipe. Feel free to make it the way you like.
Buen provecho!
More Seafood Recipes to Try
Mary
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!
ela@GrayApron
Great stew. I love how chunky it looks!
ela h.
Alan Bowman
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
Angie@Angie's Recipes
It reminds me of fish curry...this is so yum and appetizing.
Marisa Kirksey
So you do not add tomatoe, onion, cumin, achiote or peppers?
Erica Dinho
I don't, but some Colombians add those ingredients to their recipe.
Karen
Hi Erica!
Thank you so much for all the recipes you share with us. I've made quite a number of them but I just came across this particular recipe today. Quick question...If I wanted to add tomato, onion, cumin, achiote or peppers, how much do your recommend to use of each?
Thanks!
Karen
Erica Dinho
About 1/2 cup of tomato, 1/4 cup of onion and 1/4 taespoon of achiote and cumin.