Brazilian recipe
Creamy Traditional Vatapá
A luscious, flavor-packed dish featuring dried shrimp, fish, dende oil, and nuts. This classic recipe delivers an iconic, velvety texture and authentic coastal taste.
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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 crushed red chili flakes
20ml lemon juice
3 tbsp dende oil (palm oil)
1/2 cup toasted cashew nuts
1/2 cup roasted peanuts, peeled
1 tsp grated ginger
2 slices white bread, crusts removed and 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 crushed red chili flakes
20ml lemon juice
3 tbsp dende oil (palm oil)
1/2 cup toasted cashew nuts
1/2 cup roasted peanuts, peeled
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
Find dried shrimp and dende oil in specialized Asian or international food aisles. Fresh produce, nuts, and white fish can be purchased at local markets and grocery stores. As a substitute, if dende oil is unavailable, you may use refined palm oil, though the distinct color and nutty flavor profile will differ.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Toast the peanuts and ensure the skins are removed.
- Season the fish steaks with salt and black pepper and set aside.
- Heat half of the dende oil in a saucepan and sauté the onion, tomato, ground coriander, and bell pepper.
- Place the fish steaks over the sautéed vegetable mixture.
- Cook for about 5 minutes.
- Sprinkle with the crushed 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 sauce and flake it into small pieces, keeping the cooking liquid in the pan.
- In a blender or food processor, combine the drained dried shrimp, cashews, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse until you reach a homogeneous, slightly textured paste, taking care not to over-process.
- Gently fold the blended paste into the sauce remaining in the saucepan.
- Simmer over low heat, stirring constantly, until the mixture thickens to the traditional creamy consistency.
- Gently fold the flaked fish back into the mixture.
- Adjust salt and black pepper to taste if necessary.
- Serve hot.
Observations
Vatapá is an iconic dish from the Brazilian culinary repertoire, particularly celebrated in Bahia for its complex flavor profile and signature creamy consistency. Traditionally crafted with a base of soaked bread, rich coconut milk, dende oil, and aromatic spices, it is enriched with savory dried shrimp and tender white fish. Its enduring popularity stems from a unique harmony of ingredients, resulting in a deeply comforting meal that serves as a staple of regional gastronomic heritage.
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