Brazilian recipe
Creamy Brazilian Vatapá (vatapá)
A rich and authentic homemade vatapá, blending dried shrimp, tender white fish, vibrant dendê oil, and toasted nuts for a velvety, comfort-food classic.
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Ingredients
70g dried smoked shrimp
250g white fish fillets
Sea salt and freshly ground black pepper to taste
1/2 onion, sliced into rings
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon crushed red pepper flakes
20 mL fresh lime juice
3 tablespoons dendê oil (palm oil)
1/2 cup toasted cashew nuts
1/2 cup roasted peanuts, skinned
1 teaspoon grated fresh ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
250g white fish fillets
Sea salt and freshly ground black pepper to taste
1/2 onion, sliced into rings
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon crushed red pepper flakes
20 mL fresh lime juice
3 tablespoons dendê oil (palm oil)
1/2 cup toasted cashew nuts
1/2 cup roasted peanuts, skinned
1 teaspoon grated fresh ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Dried shrimp, dendê oil (palm oil), and toasted cashew nuts are essential for the authentic taste. You can find these in specialized Latin or Brazilian grocers, or the international aisles of larger supermarkets. If you cannot find them locally, check online retailers that specialize in tropical or Latin pantry staples. For the white fish, any firm, fresh white fish fillet from your local fishmonger or seafood counter will work perfectly.
Preparation method
- Soak the dried shrimp in water to remove excess saltiness
- Toast the peanuts and remove any loose skins
- Season the white fish fillets with salt and pepper and set aside
- In a wide pan, heat half of the dendê oil and sauté the onion, tomato, ground coriander, and bell pepper until soft
- Layer the seasoned fish fillets over the sautéed vegetables
- Cook for about 5 minutes
- Sprinkle with the crushed red pepper flakes
- Drizzle with the lime juice and the remaining dendê oil
- Cover the pan, set over medium heat, and cook until the fish is tender and flakes easily
- Carefully remove the fish from the pan, break it into smaller pieces, and set it aside, keeping the flavorful cooking liquid in the pan
- In a blender or food processor, combine the drained dried shrimp, toasted cashews, roasted peanuts, grated ginger, soaked bread, coconut milk, and water
- Pulse until you have a smooth paste, but keep a slight texture rather than blending it into a fine liquid
- Gently fold this paste into the reserved cooking liquid in the pan
- Cook over low heat, stirring constantly, until the mixture thickens into the classic, velvety vatapá consistency
- Carefully stir the reserved fish pieces back into the creamy base
- Taste and adjust the salt and black pepper as needed
- Serve hot
Observations
Vatapá is a quintessential Brazilian dish, particularly cherished in Bahia for its signature creamy texture and complex, savory depth. Traditionally crafted with a base of soaked bread, creamy coconut milk, and deep-red palm oil (azeite de dendê), it is elevated with the salty punch of dried shrimp and succulent white fish. It’s a true feast for the senses, perfect for a special weekend dinner or whenever you're craving an authentic taste of Brazil's coastal culinary heritage.
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