Tapado Limonense

Ingredients

Coconut milk

4 cups

White fish fillets (such as tilapia or snapper)

1 pound, cut into bite-sized pieces

Shrimp

1 pound, peeled and deveined

Crab (fresh or canned)

1 pound

Green plantains

2, peeled and sliced into rounds

Red bell pepper

1, diced

Onion

1, chopped

Garlic

4 cloves, minced

Cilantro

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the coconut milk over medium heat until it starts to simmer.
2. Add the chopped onion, minced garlic, and diced red bell pepper to the pot, and sauté for about 5 minutes, until the vegetables are softened.
3. Stir in the fish pieces, shrimp, crab, and sliced plantains, mixing well to combine all ingredients.
4. Season the mixture with salt and black pepper to taste.
5. Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low.
6. Cover the pot and let it simmer for about 45-60 minutes, stirring occasionally, until the seafood is cooked through and the flavors meld beautifully.
7. Before serving, stir in the chopped cilantro for a fresh burst of flavor. Adjust seasoning if necessary.
8. Serve the Tapado Limonense hot, garnished with additional cilantro if desired.