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Tapao de pescado
Tapao: Chocó's fish and green plantain stew, cooked under a tightly covered pot
Quibdó's riverside kitchens and the villages along the Atrato and Baudó rivers make tapao, which simply means 'covered': fish and chunks of green plantain cooked in a little water and a refrito of onion, tomato and herbs, with the pot sealed under a plantain leaf and a lid so it all cooks in its own steam. There's no coconut, unlike the Pacific's encocados, so it tastes clean and brothy, of fish and herbs, with the plantain soaking up the juices and thickening them slightly. It's a weekday dish, often made with bocachico or other river fish, and eaten from deep plates with a spoon and fingers. Adding the fish with the plantain from the start is a common slip; the plantain needs a head start or the fish falls apart before the plantain is tender. Chef's tip: if you can find bocachico or another river fish, use it; otherwise sea bream or tilapia steaks with the bone in give the broth the best flavour.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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Method
0/6 doneStep 1: Rub 2 ¼ lb whole fish steaks, bone in with 2 tbsp lime juice and 1 tsp salt and keep in the fridge while you start the stew.
5 minStep 2: Heat 2 tbsp sunflower oil in a wide, heavy pot over a medium heat. Fry 1 onion, 3 spring onions and 3 garlic cloves for 5 minutes, until soft.
5 minStep 3: Add 3 ripe tomatoes, ½ tsp ground achiote (annatto) and half of ⅛ oz culantro (chillangua) and cook for 5 minutes, until the tomato has collapsed into a thick refrito.
5 minStep 4: Add 3 green plantains, 3 cups water and the rest of 1 tsp salt. Bring to the boil, cover and simmer for 15 minutes, until the plantain is almost tender to a knife.
15 minStep 5: Lay the fish steaks on top of the plantain. Cover the pot with 1 plantain or banana leaf, if using, then press on the lid so it is well sealed. Cook over a low heat for 12–15 minutes, without stirring, until the fish is opaque and lifts easily off the bone.
14 minStep 6: Scatter with the rest of ⅛ oz culantro (chillangua) and serve in deep plates with the plantain and plenty of broth.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 36 g
- Carbs
- 44 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
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Good to know
- How long does tapao de pescado take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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