Tapado (Garifuna Seafood Stew) - Fiery Foods & Barbecue Central

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, peeled and thinly sliced
• 2 cups coconut milk
• 1 teaspoon dried Mexican oregano
• 1/4 teaspoon ground achiote (annatto)
• 1 medium red bell pepper, cut into 1/4 inch strips
• 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2-inch pieces
• 1 pound medium shrimp, shelled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 medium plantain, peeled and chopped
• 1 medium tomato, diced
• Salt and freshly ground black pepper
• 3 tablespoons minced cilantro leaves
• Freshly grated coconut