Brazilian recipe
Creamy Vatapá with Shrimp and Fish (Vatapá cremoso)
A traditional Brazilian delicacy, this creamy vatapá features a rich blend of dried shrimp, white fish, coconut milk, peanuts, cashews, and palm oil for a deep, complex flavor.
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Ingredients
70g dried smoked shrimp
250g white fish fillets
Salt and freshly ground black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp coriander powder
1 tsp red chili flakes
20 ml lime juice
3 tbsp palm oil (azeite de dendê)
1/2 cup roasted cashews
1/2 cup peanuts, skinned and roasted
1 tsp grated ginger
2 slices of white bread, crusts removed and 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
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp coriander powder
1 tsp red chili flakes
20 ml lime juice
3 tbsp palm oil (azeite de dendê)
1/2 cup roasted cashews
1/2 cup peanuts, skinned and roasted
1 tsp grated ginger
2 slices of 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 palm oil at specialized tropical food stores or well-stocked local grocers. If azeite de dendê is unavailable, note that it is the characteristic source of the dish's distinct flavor and color; while no perfect substitute exists, cold-pressed red palm oil is the closest approximation. Cashews and peanuts are widely available in the dry fruits and nuts section of any Indian market.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Roast the peanuts and ensure the skins are removed.
- Season the fish fillets with salt and black pepper and set aside.
- Heat half of the palm oil in a pan and sauté the onion, tomato, coriander powder, and green bell pepper.
- Place the fish fillets on top of the sautéed mixture.
- Cook for approximately 5 minutes.
- Sprinkle with the red chili flakes.
- Drizzle with the lime juice and the remaining palm oil.
- Cover the pan, cook over medium heat until the fish is tender.
- Remove the fish from the sauce, flake it into smaller pieces, and set the sauce aside.
- In a blender or food processor, combine the drained dried shrimp, cashews, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse the mixture until it forms a homogenous paste, keeping a slight texture without over-processing.
- Gently fold the blended paste into the reserved sauce in the pan.
- Cook over low heat, stirring constantly, until the mixture reaches the signature creamy consistency of vatapá.
- Incorporate the flaked fish pieces back into the mixture.
- Adjust the salt and black pepper if needed.
- Serve hot.
Observations
Vatapá is an iconic dish from the Brazilian culinary landscape, particularly celebrated in the Bahia region for its luscious texture and intricate flavor profile. Traditionally crafted with a base of stale bread, creamy coconut milk, vibrant palm oil (azeite de dendê), and aromatic seasonings, it is further enriched with dried shrimp and white fish. This dish is cherished for its unique combination of earthy nuts and seafood, resulting in a soul-warming specialty perfect for those looking to recreate an authentic South American classic.
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