Brazilian recipe
Traditional Creamy Vatapá (Vatapá cremoso)
Discover a delicious homemade vatapá recipe featuring dried shrimp, fresh fish, dende oil, and nuts. A dish known for its signature velvety texture and bold flavors.
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Ingredients
70g dried smoked shrimp
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced into rounds
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp ground coriander
1 tsp red chili flakes
20 mL lemon juice
3 tbsp dende oil
1/2 cup roasted cashews
1/2 cup roasted, peeled peanuts
1 tsp grated ginger
2 slices crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced into rounds
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp ground coriander
1 tsp red chili flakes
20 mL lemon juice
3 tbsp dende oil
1/2 cup roasted cashews
1/2 cup roasted, peeled peanuts
1 tsp grated ginger
2 slices crustless white bread, 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 Caribbean grocery stores, as these ingredients are commonly stocked in their pantries. Look for fresh white fish at your local fish market or the fresh seafood section of a supermarket. If you cannot source dende oil, it is a unique ingredient essential for the authentic color and flavor profile; there is no direct substitute that mimics its specific, rich, and earthy character.
Preparation method
- Soak the dried shrimp in water until the excess salt is removed.
- Toast the peanuts and remove any loose skins.
- 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.
- Arrange the seasoned fish fillets over the sautéed vegetables.
- Cook for approximately 5 minutes.
- Sprinkle with the red chili flakes.
- Drizzle with the lemon juice and the remaining dende oil.
- Cover the pan, place over medium heat, and cook until the fish is tender.
- Remove the fish from the liquid, flake it into small pieces, and keep the cooking liquid in the pan.
- 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 homogeneous paste, keeping a slight texture without over-processing.
- Gently fold the blended paste into the reserved cooking liquid in the pan.
- Simmer over low heat, stirring constantly, until the mixture achieves the classic creamy consistency of vatapá.
- Gently fold the reserved flaked fish into the mixture.
- Adjust the seasoning with salt and pepper if needed.
- Serve warm.
Observations
Vatapá is a quintessential Brazilian dish, particularly celebrated in Bahia for its smooth, creamy consistency and deeply layered profile. Typically crafted from a base of soaked bread, coconut milk, and earthy dende oil, this version is elevated with the savory saltiness of dried shrimp and delicate white fish. The harmony of these distinct ingredients creates a comforting, soulful meal that stands out as a true masterpiece of regional gastronomy, perfect for any special occasion.
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