Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso tradicional brasileiro)
A traditional, creamy recipe featuring dried shrimp, white fish, palm oil, and nuts for a rich and complex flavor profile.
0.0 / 5 by 0 Reviews
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 palm oil (dendê)
1/2 cup roasted cashews
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 red pepper flakes
20 ml lemon juice
3 tbsp palm oil (dendê)
1/2 cup roasted cashews
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, palm oil, and coconut milk at specialty ethnic markets or well-stocked supermarkets. If dried shrimp is unavailable, high-quality shrimp paste is a common substitute; for palm oil, unrefined red palm oil is the ideal equivalent.
Preparation method
- Soak the dried shrimp in water to desalinate.
- Toast 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 palm oil and sauté the onion, tomato, coriander powder, and green bell pepper.
- Arrange the fish steaks over the sautéed base.
- Cook for about 5 minutes.
- Sprinkle with red pepper flakes.
- Drizzle with the lemon juice and the remaining palm oil.
- Cover the pot, place over medium heat, and cook until the fish is tender.
- Remove the fish from the sauce and break it into small pieces, reserving the cooking liquid.
- In a blender or food processor, combine the drained dried shrimp, cashews, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Process the mixture until a homogeneous paste is formed, maintaining a slight texture without over-grinding.
- Gently fold the processed paste into the reserved sauce in the pot.
- Cook over low heat, stirring constantly, until the characteristic creamy consistency of the vatapá is achieved.
- 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, particularly celebrated in Bahia, renowned for its signature creamy texture and rich, complex flavor. Traditionally crafted with a base of soaked bread, coconut milk, palm oil, and aromatic spices, it is elevated by the inclusion of dried shrimp and white fish. Its enduring popularity stems from this unique combination of ingredients, which results in a comforting, flavorful dish perfect for special occasions or for those looking to enjoy a true national classic.
Ratings and comments