Brazilian recipe
Creamy Traditional Vatapá
A rich and flavourful traditional dish featuring dried shrimp, white fish, creamy coconut milk, and the earthy signature of dende oil. A deeply comforting meal.
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Ingredients
70g dried smoked shrimp
250g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp ground coriander
1 tsp dried chili flakes
20 ml lemon juice
3 tbsp dende oil
1/2 cup toasted cashew nuts
1/2 cup skinless toasted peanuts
1 tsp grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
250g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp ground coriander
1 tsp dried chili flakes
20 ml lemon juice
3 tbsp dende oil
1/2 cup toasted cashew nuts
1/2 cup skinless toasted peanuts
1 tsp grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Find dried shrimp and dende oil at specialty African and Caribbean grocers or larger upscale supermarkets with international aisles. Fresh white fish, vegetables, and nuts can be purchased at local markets or supermarkets in the fresh produce and fishmonger sections.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Ensure the peanuts are toasted and skinless.
- Season the fish steaks with salt and black pepper and set aside.
- In a pan, heat half of the dende oil and sauté the onion, tomato, ground coriander, and bell pepper.
- Place the fish steaks over the sautéed vegetable base.
- Cook for approximately 5 minutes.
- Sprinkle with the chili flakes.
- Drizzle with the lemon juice and the remaining dende oil.
- Cover the pan, set over medium heat, and cook until the fish is tender.
- Remove the fish from the sauce, flake it into small pieces, and keep the sauce in the pan.
- In a blender or food processor, combine the drained dried shrimp, cashew nuts, toasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse until you reach a smooth paste that retains a slight texture; do not over-process.
- Gently fold the blended paste into the sauce remaining in the pan.
- Cook over low heat, stirring constantly, until the mixture reaches the characteristic creamy consistency of vatapá.
- Carefully fold the reserved flaked fish back into the mixture.
- Adjust salt and black pepper to taste if necessary.
- Serve while hot.
Observations
Vatapá stands as an iconic dish within Brazilian cuisine, particularly celebrated in the state of Bahia for its indulgent, velvety texture and complex flavour profile. Traditionally crafted from a base of stale bread, rich coconut milk, dende oil, and aromatic spices, it is elevated by the inclusion of dried shrimp and white fish. This dish is cherished for its distinctive combination of ingredients, creating a comforting, savoury experience that is ideal for special gatherings or for enjoying a true classic of national gastronomy.
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