Brazilian recipe
Creamy Vatapá (Vatapá cremoso)
A rich homemade vatapá with dried shrimp, fish, dendê oil, and cashews. Creamy, full-flavoured, and perfect for a memorable meal.
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Ingredients
70 g smoked dried shrimp
250 g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 tsp ground coriander
1 tsp chili flakes
20 mL lime juice
3 tbsp dendê oil
1/2 cup toasted cashew nuts
1/2 cup shelled toasted peanuts
1 tsp grated ginger
2 slices crustless sandwich bread, soaked
1/2 cup coconut milk
1/2 cup water
250 g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 tsp ground coriander
1 tsp chili flakes
20 mL lime juice
3 tbsp dendê oil
1/2 cup toasted cashew nuts
1/2 cup shelled toasted peanuts
1 tsp grated ginger
2 slices crustless sandwich bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Look for the dried shrimp, coconut milk, palm oil, peanuts, cashew nuts, and bread in the dried goods, oils, nuts, and bakery sections of local supermarkets or market stalls. Fresh white fish, lime, onion, tomato, and green pepper are usually found with the fishmonger and produce sellers.
Preparation method
- Soak the dried shrimp in water until desalted
- Toast the peanuts and remove the skin
- Season the fish fillets with salt and black pepper and set aside
- In a pan, heat half the dendê oil and sauté the onion, tomato, ground coriander, and green bell pepper
- Arrange the fish fillets over the sautéed mixture
- Cook for about 5 minutes
- Sprinkle with the chili flakes
- Drizzle with the lime juice and the remaining dendê oil
- Cover the pan, bring to medium heat, and cook until the fish is tender
- Remove the fish from the sauce and break it into small pieces, reserving the sauce
- In a blender or food processor, add the drained dried shrimp, cashew nuts, toasted peanuts, grated ginger, soaked bread, coconut milk, and water
- Process until smooth but still slightly textured, without overgrinding
- Gently mix the processed paste into the reserved sauce in the pan
- Cook over low heat, stirring constantly, until you get the creamy consistency typical of vatapá
- Fold the reserved pieces of fish into the mixture
- Adjust the salt and black pepper if needed
- Serve hot
Observations
Vatapá is an iconic dish of Brazilian cuisine, especially popular in Bahia, known for its creamy texture and rich, complex flavor. Traditionally made with a base of stale bread, coconut milk, dendê oil, and seasonings, it is enriched with dried shrimp and white fish. Its popularity comes from the unique combination of ingredients that creates a comforting dish full of flavour, ideal for special occasions or for enjoying a classic of national cooking.
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