Brazilian recipe
Traditional Creamy Vatapá (Vatapá cremoso)
A delicious, authentic homemade vatapá recipe featuring dried shrimp, fish, palm oil, and nuts. Discover this uniquely creamy, flavor-packed classic.
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Ingredients
70g smoked dried shrimp
250g white fish fillets
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 pepper flakes
20 mL lime juice
3 tbsp dende oil (palm oil)
1/2 cup roasted cashews
1/2 cup peanuts, skinned and roasted
1 tsp grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
250g white fish fillets
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 pepper flakes
20 mL lime juice
3 tbsp dende oil (palm oil)
1/2 cup roasted cashews
1/2 cup peanuts, skinned and roasted
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
You can find dried shrimp, coconut milk, and dende oil at specialty Asian or international grocers. Standard white fish fillets, bread, nuts, and fresh produce are available at local supermarkets or open-air markets. As a substitute, if dende oil is unavailable, you may use a high-quality red palm oil, though it is the essential ingredient for the authentic flavor.
Preparation method
- Soak the dried shrimp in water to desalinate.
- Toast the peanuts and ensure the skins are removed.
- Season the fish fillets 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 green bell pepper.
- Place the fish fillets over the sautéed vegetable base.
- Cook for approximately 5 minutes.
- Sprinkle with the red pepper flakes.
- Drizzle with the lime juice and the remaining dende oil.
- Cover the pan, set to medium heat, and cook until the fish is tender.
- Remove the fish from the sauce and flake it into small pieces, reserving the cooking liquid.
- In a blender or food processor, combine the drained dried shrimp, cashews, peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse the mixture until it forms a smooth paste that still retains a slight texture; do not over-process.
- Gently stir the blended paste into the reserved sauce in the pan.
- Cook over low heat, stirring constantly, until the mixture reaches the characteristic creamy consistency of vatapá.
- Fold the reserved flaked fish into the mixture.
- Adjust the salt and black pepper seasoning if necessary.
- Serve hot.
Observations
Vatapá is a quintessential Brazilian dish, particularly celebrated in Bahia for its signature creamy texture and complex, savory profile. Traditionally crafted from a base of stale bread, coconut milk, dende oil (palm oil), and aromatic spices, it is enriched with dried shrimp and white fish. This dish is prized for its harmonious blend of ingredients, resulting in a hearty, comforting meal perfect for special gatherings or for those looking to enjoy a true staple of Brazilian cuisine.
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