Tapado de Coco Livigston Izabal , Guatemala.

Seafood Soup (Covered), recipe: 3 liters of water, 1 1/2 pounds of fish (I used Vagre, but you can also use tilapia), 1 pound of large shrimp, and shellfish, clams, crabs, and crab legs. 4 large Roma tomatoes and half of another, approximately 1 1/2 pounds of onion, 1 clove of garlic, 2 celery stalks, 1/2 a green chili pepper, 2 bay leaves, 1 teaspoon of thyme, 1 teaspoon of oregano, salt and pepper to taste, 1 can of coconut milk (13.5 ounces).