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    My Colombian Recipes » Recipes » Main Dishes » Seafood » Tapao De Pescado (fish Stew)

    Tapao de Pescado (Fish Stew)

    Jul 15, 2014 · Modified: Jan 6, 2023 by Erica Dinho · 8 Comments

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    This Fish Stew is full of flavor and delicious served with rice and avocado. It's a comforting and filling dish.

    Tapao de Pescado (Fish Stew)Pin

    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 (Fish Stew)|mycolombianrecip.wpsc.sitePin

    Tapao de Pescado Recipe

    Erica Dinho
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Colombian
    Servings 4 servings
    Calories 479 kcal

    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

    Calories: 479kcalCarbohydrates: 60gProtein: 51gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 113mgSodium: 159mgPotassium: 1775mgFiber: 6gSugar: 3gVitamin A: 138IUVitamin C: 56mgCalcium: 79mgIron: 3mg
    Keyword Stew, Traditional Colombian
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Tapao de Pescado (Fish Stew)Pin
    Tapao de Pescado (Fish Stew)Pin

    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!

    Tapao de Pescado (Fish Stew)Pin
    Tapao de Pescado (Fish Stew)Pin
    Tapao de Pescado (Fish Stew)Pin

    More Seafood Recipes to Try

    Tomatoes Stuffed with Tuna Salad

    Rice with Shrimp

    Colombian Style Seafood Rice

    More Seafood Recipes

    Salmon With Shrimp Sauce (Salmón Con Salsa De Camarones)Cazuela De Pescado Al Coco Gratinada (Fish And Coconut Casserole Al Gratin)Pescado Aborrajado (Colombian-Style Battered Fish)Albóndigas De Pescado (Fish “Meat Balls” In Coconut Sauce)Pescado Frito Colombiano (Colombian-Style Fried Whole Fish)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    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!

      Reply
    2. ela@GrayApron

      July 15, 2014 at 1:17 pm

      Great stew. I love how chunky it looks!

      ela h.

      Reply
    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

      Reply
    4. Angie@Angie's Recipes

      July 15, 2014 at 2:54 pm

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

      Reply
    5. Marisa Kirksey

      October 22, 2014 at 9:58 am

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

      Reply
      • Erica Dinho

        October 22, 2014 at 1:44 pm

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

        Reply
    6. Karen

      September 05, 2016 at 12:16 pm

      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

      Reply
      • Erica Dinho

        September 06, 2016 at 12:22 pm

        About 1/2 cup of tomato, 1/4 cup of onion and 1/4 taespoon of achiote and cumin.

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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