Dish

Tapado de pescado

Fish Stew

Tapado de pescado is a seafood soup that is typically made with fish, shrimp, crab, and other seafood. The soup is cooked with vegetables such as onions, garlic, tomatoes, and bell peppers, and is flavored with coconut milk and spices such as cumin and coriander. The dish is typically served with rice and tortillas. The soup is hearty and flavorful, and is a popular dish in Honduras.

Cuisine of the Americas› Central American cuisine› Honduran cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Tapado de pescado is a traditional Honduran dish that has been enjoyed for generations. It is believed to have originated in the Garifuna community, which is a group of Afro-Caribbean people who live along the Caribbean coast of Central America. The dish has since become popular throughout Honduras and is often served at special occasions such as weddings and holidays.

Dietary considerations

Tapado de pescado is a high-protein dish that is also high in fat due to the use of coconut milk. It is not suitable for those with seafood allergies or lactose intolerance.

Variations

There are many variations of tapado de pescado, with different types of seafood and vegetables used depending on the region and the cook's preferences. Some variations may include plantains, yucca, or other root vegetables.

Presentation and garnishing

Tapado de pescado is typically served in a large bowl with rice and tortillas on the side. The soup can be garnished with fresh cilantro or chopped green onions.