Brazilian recipe
Creamy Vatapá with Prawns and Fish (Vatapá cremoso)
A rich vatapá with dried shrimp, fish, dendê oil and cashew nuts. Creamy, full of flavour and perfect for a special meal.
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Ingredients
70 g dried smoked shrimp
250 g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, skin removed and diced
1/2 cup chopped green pepper
2 teaspoons ground coriander
1 teaspoon chilli flakes
20 mL lime juice
3 tablespoons dendê oil
1/2 cup toasted cashew nuts
1/2 cup shelled toasted peanuts
1 teaspoon grated ginger
2 slices crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
250 g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, skin removed and diced
1/2 cup chopped green pepper
2 teaspoons ground coriander
1 teaspoon chilli flakes
20 mL lime juice
3 tablespoons dendê oil
1/2 cup toasted cashew nuts
1/2 cup shelled toasted peanuts
1 teaspoon grated ginger
2 slices crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Look for the dried shrimp, coconut milk, bread, spices and nuts in the seafood counter, international foods aisle and baking section of larger supermarkets, or at fishmongers and Asian food shops. If needed, use smoked dried shrimp as a substitute for dried shrimp.
Preparation method
- Soak the dried shrimp in water until desalted
- Toast the peanuts and remove the skin
- Season the fish steaks with salt and black pepper and set aside
- In a pan, heat half of the dendê oil and sauté the onion, tomato, ground coriander and green pepper
- Arrange the fish steaks over the sautéed mixture
- Cook for about 5 minutes
- Sprinkle over the chilli flakes
- Drizzle with the lime juice and the remaining dendê oil
- Cover the pan, bring to a 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 the mixture until smooth, but still slightly textured, without over-blending
- Gently mix the processed paste into the reserved sauce in the pan
- Cook over a low heat, stirring constantly, until you get the characteristic creamy consistency 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 in Brazilian cooking, especially popular in Bahia, known for its creamy texture and rich, complex flavour. Traditionally made with 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 cuisine.
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