Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso)
A rich and authentic recipe for traditional vatapá, featuring dried shrimp, white fish, palm oil, and crushed nuts for an unmistakable creamy texture.
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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 pepper flakes
20 mL lemon juice
3 tbsp azeite de dendê
1/2 cup roasted cashew nuts
1/2 cup roasted peanuts, peeled
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 pepper flakes
20 mL lemon juice
3 tbsp azeite de dendê
1/2 cup roasted cashew nuts
1/2 cup roasted peanuts, peeled
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, azeite de dendê (palm oil), and coconut milk at local specialty food stores or international aisles in supermarkets. If azeite de dendê is unavailable, red palm oil is the closest substitute. White fish and fresh produce are easily sourced from any local fresh food market or grocery store butcher counter.
Preparation method
- Soak the dried shrimp in water until the excess salt is removed.
- Toast the peanuts and remove their skins if necessary.
- Season the fish steaks with salt and black pepper and set aside.
- In a pan, heat half of the azeite de dendê and sauté the onion, tomato, ground coriander, and green bell pepper.
- Place the fish steaks over the sautéed vegetable mixture.
- Cook for approximately 5 minutes.
- Sprinkle with the red pepper flakes.
- Drizzle with the lemon juice and the remaining azeite de dendê.
- 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 sauce in the pan.
- In a blender or food processor, combine the drained dried shrimp, cashew nuts, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Process the mixture until it reaches a smooth paste consistency, ensuring it retains a slightly rustic texture without over-processing.
- Gently fold the blended paste into the reserved sauce in the pan.
- Cook over low heat, stirring constantly, until the mixture thickens into the characteristic creamy consistency of vatapá.
- Fold the reserved flaked fish pieces into the mixture.
- Adjust the seasoning with salt and black pepper if needed.
- Serve hot.
Observations
Vatapá is an iconic dish of Brazilian cuisine, particularly celebrated in Bahia for its signature creamy texture and rich, complex flavor profile. Traditionally crafted from a base of stale bread, coconut milk, dende oil (palm oil), and aromatics, the stew is further enriched with dried shrimp and white fish. Its enduring popularity stems from a unique harmony of ingredients that create a deeply comforting meal, perfect for special occasions or whenever you wish to enjoy a classic of national gastronomy.
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