Brazilian recipe
Creamy Traditional Vatapá
Discover how to make this velvety, authentic Vatapá, a classic Brazilian specialty featuring dried shrimp, white fish, rich palm oil, and crunchy nuts.
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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 red chili flakes
20 mL lime juice
3 tbsp dendê oil (palm oil)
1/2 cup roasted cashews
1/2 cup roasted, skinned peanuts
1 tsp grated ginger
2 slices crustless white bread, 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 red chili flakes
20 mL lime juice
3 tbsp dendê oil (palm oil)
1/2 cup roasted cashews
1/2 cup roasted, skinned peanuts
1 tsp grated ginger
2 slices crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Find dried shrimp and dendê oil at specialized Caribbean or Latin American grocery stores, or in the international aisle of large supermarkets. Fresh white fish can be sourced at local fishmongers or the seafood counter. Use plain white bread and standard pantry staples for remaining ingredients.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Roast the peanuts and ensure they are skinned.
- Season the fish steaks with salt and black pepper and set aside.
- Heat half of the dendê oil in a pot and sauté the onion, tomato, ground coriander, and bell pepper.
- Arrange the fish steaks over the sautéed base.
- Cook for approximately 5 minutes.
- Sprinkle with the red chili flakes.
- Drizzle with the lime juice and the remaining dendê oil.
- Cover the pot, set to 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 pot.
- In a blender or food processor, combine the drained dried shrimp, cashews, peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse until the mixture forms a smooth paste that retains a slight texture, being careful not to over-process.
- Gently stir the blended paste into the reserved sauce in the pot.
- Cook over low heat, stirring constantly, until the mixture thickens into the characteristic creamy consistency of vatapá.
- Fold the flaked fish pieces into the thickened mixture.
- Taste and adjust salt and black pepper if necessary.
- Serve warm.
Observations
Vatapá stands as an iconic dish within Brazilian culinary heritage, widely celebrated for its remarkably creamy consistency and complex, layered flavor profile. Traditionally crafted with a base of soaked bread, silky coconut milk, earthy dendê oil, and a vibrant blend of aromatics, this dish is further elevated by the depth of dried shrimp and delicate white fish. It remains a beloved staple, prized for its unique combination of textures and deep savory notes, making it an ideal choice for special gatherings or for anyone looking to master a true classic of national gastronomy.
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