Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso)
A rich and authentic recipe for creamy vatapá featuring dried shrimp, white fish, palm oil, and crushed nuts. Discover the deep, complex flavors of this Brazilian classic.
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Ingredients
70g dried smoked shrimp
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 teaspoons coriander powder
1 teaspoon red pepper flakes
20 mL lime juice
3 tablespoons azeite de dendê (palm oil)
1/2 cup roasted cashews
1/2 cup roasted peanuts, skin removed
1 teaspoon freshly grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 teaspoons coriander powder
1 teaspoon red pepper flakes
20 mL lime juice
3 tablespoons azeite de dendê (palm oil)
1/2 cup roasted cashews
1/2 cup roasted peanuts, skin removed
1 teaspoon freshly grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
You can find dried shrimp, coconut milk, and azeite de dendê at specialty international grocers or Caribbean markets in the Bahamas. If you cannot locate azeite de dendê, unrefined red palm oil is the ideal substitute to maintain the authentic color and flavor profile.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Toast the peanuts and remove any remaining skins.
- Season the fish fillets with salt and black pepper, then set aside.
- In a pan, heat half of the azeite de dendê and sauté the onion, tomato, coriander powder, and bell pepper.
- Place the fish fillets on top of the sautéed mixture.
- Cook for about 5 minutes.
- Sprinkle with the red pepper flakes.
- Drizzle with the lime juice and the remaining azeite de dendê.
- Cover the pan, set to medium heat, and cook until the fish is tender.
- Remove the fish from the sauce and flake it into small pieces, reserving the cooking liquid.
- In a blender or food processor, combine the drained dried shrimp, cashews, peanuts, ginger, soaked bread, coconut milk, and water.
- Pulse until a smooth paste is formed, ensuring it retains a slightly rustic texture.
- Gently stir the processed paste into the reserved cooking liquid in the pan.
- Cook over low heat, stirring constantly, until the mixture thickens into a creamy consistency.
- Fold the flaked fish pieces into the mixture.
- Taste and adjust salt and pepper if necessary.
- Serve hot.
Observations
Vatapá is an iconic dish from Brazilian cuisine, particularly celebrated in Bahia for its signature creamy texture and complex flavor profile. It is traditionally crafted using a base of stale bread soaked in coconut milk, enriched with vibrant azeite de dendê (palm oil), and flavored with aromatic seasonings. The addition of dried shrimp and white fish elevates the dish, creating a hearty and comforting meal that remains a staple of national gastronomy, perfect for special occasions or when craving a truly authentic experience.
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