Brazilian recipe
Rich and Velvety Vatapá (Vatapá)
A traditional Brazilian vatapá featuring dried shrimp, white fish, palm oil, and nuts for a rich, comforting dish.
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Ingredients
70g smoked dried shrimp
250g white fish fillets
Salt and freshly ground black pepper to taste
1/2 onion, sliced into rounds
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 tsp ground cilantro
1 tsp dried chili flakes
20 mL lemon juice
3 tbsp palm oil (azeite de dendê)
1/2 cup roasted cashews
1/2 cup shelled and roasted peanuts
1 tsp grated ginger
2 slices crustless sandwich bread, soaked
1/2 cup coconut milk
1/2 cup water
250g white fish fillets
Salt and freshly ground black pepper to taste
1/2 onion, sliced into rounds
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 tsp ground cilantro
1 tsp dried chili flakes
20 mL lemon juice
3 tbsp palm oil (azeite de dendê)
1/2 cup roasted cashews
1/2 cup shelled and roasted peanuts
1 tsp grated ginger
2 slices crustless sandwich bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
You can find dried shrimp, coconut milk, and palm oil at well-stocked Latin American specialty grocers or international food aisles in major Canadian supermarkets like Loblaws, T&T, or Real Canadian Superstore. Substitute roasted cashew nuts with macadamia nuts if necessary.
Preparation method
- Soak the dried shrimp in water until desalted
- Roast the peanuts and remove the skins
- Season the white fish fillets with salt and black pepper and set aside
- In a saucepan, heat half of the palm oil and sauté the onion, tomato, ground cilantro, and bell pepper
- Place the fish fillets on top of the sautéed mixture
- Cook for about 5 minutes
- Sprinkle with the chili flakes
- Drizzle with the lemon juice and the remaining palm oil
- Cover the pan, bring 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, roasted peanuts, grated ginger, soaked bread, coconut milk, and water
- Process the mixture until smooth yet slightly textured, being careful not to over-process
- Gently stir the processed paste into the reserved sauce in the pan
- Cook over low heat, stirring constantly, until the vatapá achieves its characteristic velvety consistency
- Fold the reserved flaked fish into the mixture
- Adjust the salt and black pepper if necessary
- Serve hot
Observations
Vatapá is an iconic dish in Brazilian cuisine, especially popular in Bahia, known for its velvety texture and complex, rich flavor profile. Traditionally prepared with a base of stale bread, coconut milk, palm oil, and aromatics, it is enriched with dried shrimp and white fish. Its popularity stems from this unique combination of ingredients, resulting in a deeply comforting and flavorful dish that is ideal for special occasions or for enjoying a true classic of Brazilian gastronomy.
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