Brazilian recipe
Creamy Traditional Brazilian Vatapá
Delicious homemade vatapá recipe with dried shrimp, fish, dendê oil, and nuts. Unmistakable flavor and creamy texture for your meal.
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Ingredients
70g smoked dried shrimp
250g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 cored and diced tomato
1/2 cup chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon red pepper flakes
20 mL lime juice
3 tablespoons dendê oil
1/2 cup roasted cashew nuts
1/2 cup peeled and roasted peanuts
1 teaspoon grated ginger
2 slices of 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 cored and diced tomato
1/2 cup chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon red pepper flakes
20 mL lime juice
3 tablespoons dendê oil
1/2 cup roasted cashew nuts
1/2 cup peeled and roasted peanuts
1 teaspoon grated ginger
2 slices of crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Dried shrimp and dendê oil can typically be found in Latin American or African specialty markets. Supermarkets with international food sections might also carry them. If unavailable, seek out Asian markets for dried shrimp, and for dendê oil, look for specialty Caribbean or African food stores. Cashew nuts and peanuts are widely available in the regular supermarket's nuts and seeds aisle. White fish fillets are available at any fishmonger or supermarket fish counter. Coconut milk is a common pantry staple found in the international aisle or baking section of most supermarkets.
Preparation method
- Soak the dried shrimp in water until desalted
- Roast the peanuts and remove the skins
- Season the fish steaks with salt and black pepper and set aside
- In a pot, heat half of the dendê oil and sauté the onion, tomato, ground coriander, and bell pepper
- Arrange the fish steaks over the sautéed mixture
- Cook for about 5 minutes
- Sprinkle with red pepper flakes
- Drizzle with lime juice and the remaining dendê oil
- Cover the pot, place over medium heat, and cook until the fish is tender
- Remove the fish from the sauce and flake it into small pieces, reserving the sauce
- In a blender or food processor, add the drained dried shrimp, cashew nuts, roasted peanuts, grated ginger, soaked bread, coconut milk, and water
- Process the mixture until it forms a homogeneous paste, but with a slight texture, without over-grinding
- Gently mix the processed paste into the reserved sauce in the pot
- Place over low heat, stirring constantly, until it reaches the characteristic creamy consistency of vatapá
- Incorporate the reserved fish pieces into the mixture
- Adjust salt and black pepper, if necessary
- Serve hot
Observations
Vatapá is an iconic dish of Brazilian cuisine, especially popular in Bahia, known for its creamy texture and rich, complex flavor. Traditionally prepared with a base of stale bread, coconut milk, dendê oil, and seasonings, it is enriched with dried shrimp and white fish. Its popularity is due to the unique combination of ingredients that result in a comforting and flavorful dish, ideal for special occasions or for enjoying a classic of national gastronomy.
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