Editorial sample recipeGuatemalanbeginnerdairy-freegluten-freehalal

Guatemalan Tapado Coconut Seafood Stew With Green Plantains

Name: Guatemalan Tapado Coconut Seafood Stew With Green Plantains
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 1 lb Skinless cod fillets, cut into 2-inch chunks; 0.5 lb Raw medium shrimp, peeled and deveined; 1 large Green plantain, peeled and cut into half-inch rounds; 1.5 cup Unsweetened coconut milk; 1.5 cup Halal vegetable broth; 1 medium Red bell pepper, finely diced; 0.25 cup Fresh cilantro, finely chopped; 2 tbsp Lime juice, freshly squeezed

A rich coastal stew from Guatemala combining white fish and tender shrimp in a coconut broth infused with green plantain and sweet peppers.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Gentle Broth Poaching

Cooking delicate seafood in a sub-simmering coconut broth preserves moisture and prevents tough textures.

Instructions

Step 1: Heat 1 tablespoon of cooking oil in a large deep skillet or pot over medium heat and sauté diced red bell pepper until soft, about 4 minutes.

Step 2: Add sliced green plantain rounds, vegetable broth, and coconut milk, stirring to combine thoroughly.

Step 3: Bring broth to a gentle simmer, cover, and cook for 12 minutes until green plantain slices are tender.

Step 4: Nestle cod chunks and peeled shrimp into the simmering coconut broth.

Step 5: Cover skillet and simmer gently over medium-low heat for 6 to 8 minutes until fish flakes easily and shrimp turn pink.

Step 6: Stir in fresh lime juice and chopped cilantro before removing from heat and serving hot.

Cooking tips

Choose firm green plantains so they hold their shape during simmering without dissolving into the broth.
Maintain a low simmer after adding coconut milk to prevent the coconut broth from separating.
Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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