Tapou (Fish, Green Banana, and Root Vegetable Soup)

Name: Tapou (Fish, Green Banana, and Root Vegetable Soup)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. red snapper filets; 1 ⁄ 4 cup fresh orange juice; 2 tbsp. fresh lime juice; 2 tsp. ground cumin; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup coconut oil; 5 cloves garlic, minced; 1 medium yellow onion, minced; 1 green bell pepper, stemmed, seeded, and minced; 1 (2") piece ginger, peeled and minced; 1 tsp. dried oregano; 1 ⁄ 2 tsp. sugar; 1 large ripe tomato, cored and minced; 5 cups coconut milk; 2 tsp. achiote paste, mixed with 1 cup boiling water; 2 green bananas, peeled, cut into ¼" slices; 1 small cassava root, peeled, cut into 1" cubes; 1 sweet potato, peeled, cut into 1" cubes; 1 ripe plantain, peeled, cut into ¼" slices; 12 oz. medium shrimp, peeled and deveined; 3 tbsp. roughly chopped cilantro, to garnish; 1 cup canola oil; 1 ⁄ 2 cup flour; Cooked white rice, for serving; Lime wedges, for serving

Serves
serves 4-6

PENNY DE LOS SANTOS

Ingredients

2 lb. red snapper filets
¹⁄₄ cup fresh orange juice
2 tbsp. fresh lime juice
2 tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup coconut oil
5 cloves garlic, minced
1 medium yellow onion, minced
1 green bell pepper, stemmed, seeded, and minced
1 (2") piece ginger, peeled and minced
1 tsp. dried oregano
¹⁄₂ tsp. sugar
1 large ripe tomato, cored and minced
5 cups coconut milk
2 tsp. achiote paste, mixed with 1 cup boiling water
2 green bananas, peeled, cut into ¼" slices
1 small cassava root, peeled, cut into 1" cubes
1 sweet potato, peeled, cut into 1" cubes
1 ripe plantain, peeled, cut into ¼" slices
12 oz. medium shrimp, peeled and deveined
3 tbsp. roughly chopped cilantro, to garnish
1 cup canola oil
¹⁄₂ cup flour
Cooked white rice, for serving
Lime wedges, for serving

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Tender root vegetables and fried fish make this garlicky stew a satisfying meal. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.

Ingredients

2 lb. red snapper filets
¹⁄₄ cup fresh orange juice
2 tbsp. fresh lime juice
2 tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup coconut oil
5 cloves garlic, minced
1 medium yellow onion, minced
1 green bell pepper, stemmed, seeded, and minced
1 (2") piece ginger, peeled and minced
1 tsp. dried oregano
¹⁄₂ tsp. sugar
1 large ripe tomato, cored and minced
5 cups coconut milk
2 tsp. achiote paste, mixed with 1 cup boiling water
2 green bananas, peeled, cut into ¼" slices
1 small cassava root, peeled, cut into 1" cubes
1 sweet potato, peeled, cut into 1" cubes
1 ripe plantain, peeled, cut into ¼" slices
12 oz. medium shrimp, peeled and deveined
3 tbsp. roughly chopped cilantro, to garnish
1 cup canola oil
¹⁄₂ cup flour
Cooked white rice, for serving
Lime wedges, for serving

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Instructions

Step 1

Place fish in a large plastic bag; add both juices, 1 tsp. cumin, and salt and pepper. Seal bag, and let marinate in the refrigerator for at least 1 hour.

Step 2

Heat coconut oil in an 8-qt. saucepan over medium-high heat. Add garlic, onion, bell pepper, and ginger; cook until soft, about 9 minutes. Add remaining cumin, oregano, sugar, and tomato; cook until lightly caramelized, about 5 minutes. Add coconut milk and achiote paste mixture; boil. Reduce heat to medium, add green bananas and cassava, and cook until just tender, about 10 minutes. Add potato and plantain; cook until tender, about 10 minutes. Add shrimp; cook until just pink, about 3 minutes more. Sprinkle with cilantro; keep stew warm.

Step 3

Heat canola oil in a 12" skillet over medium heat; place flour on a large plate. Remove fish from marinade, dredge in flour, and add to skillet; fry, flipping once, until crisp and cooked through, about 12 minutes. Transfer fish to paper towels to drain. Divide fish among serving bowls, and top with some of the stew; serve with rice and lime wedges.