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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tapado Seafood Soup Recipe

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This recipe for Tapado Seafood Soup is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. coconut milk
2 c. fish or chicken stock
1 small onion
1 medium red bell pepper
2 lb. red snapper fillets, or sea bass, or tilefish
1 lb. medium shrimp, peeled and deveined
1 tbsp. olive oil
1 tsp. dried oregano
season salt and pepper to taste
1 medium potato, cubed
1 medium tomato, chopped
3 tbsp. cilantro leaves, minced
Directions:
Directions:
PREPARATION:
Peel and thinly slice the onion (½ c.).
Core, seed and cut the bell pepper into ¼" strips.
Cut the fish fillets into 2" pieces.
Peel, rinse and devein the shrimp.
COOKING:
Sauté onion and bell pepper in olive oil until softened, about 1 minute.
In soup pot, add the coconut milk and soup stock, oregano and seasonings. Bring liquid to a boil and then simmer over a low heat until slightly thickened.
Add the potato, tomato, onion and red bell pepper. Cook for approximately 10 minutes.
Stir in the fish and shrimp. Simmer until the seafood is just cooked through, about 10 minutes. Stir in the cilantro.
Serve with French bread and butter.

 

 

 

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