Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso)
Discover a delicious homemade recipe for vatapá featuring dried shrimp, white fish, dende oil, and nuts. This dish delivers an unmistakable flavor and a rich, velvety texture perfect for any meal.
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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 chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon red chili flakes
20 mL lemon juice
3 tablespoons dende oil
1/2 cup roasted cashew nuts
1/2 cup skinless roasted peanuts
1 teaspoon grated ginger
2 slices crustless sandwich 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 chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon red chili flakes
20 mL lemon juice
3 tablespoons dende oil
1/2 cup roasted cashew nuts
1/2 cup skinless roasted peanuts
1 teaspoon grated ginger
2 slices crustless sandwich bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Look for dried shrimp, dende oil, and coconut milk in the specialty international aisle or at ethnic grocery stores. For fresh produce and fish, your local fresh food market or fishmonger will provide the best quality ingredients.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Roast the peanuts and remove any remaining skins.
- Season the fish steaks with salt and black pepper and set aside.
- In a pot, heat half of the dende oil and sauté the onion, tomato, ground coriander, and bell pepper.
- Arrange the fish steaks over the sautéed base.
- Cook for approximately 5 minutes.
- Sprinkle with the red chili flakes.
- Drizzle with the lemon juice and the remaining dende oil.
- Cover the pot, place over medium heat, and cook until the fish is tender.
- Remove the fish from the sauce, flake it into small pieces, and keep the sauce in the pot.
- In a blender or food processor, combine the drained dried shrimp, cashew nuts, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse until you achieve a homogeneous paste, keeping a slight texture without over-processing.
- Gently fold the blended paste into the reserved sauce in the pot.
- Cook over low heat, stirring constantly, until the mixture reaches the characteristic creamy consistency of vatapá.
- Incorporate the flaked fish pieces into the mixture.
- Adjust the salt and black pepper if necessary.
- Serve hot.
Observations
Vatapá is an iconic specialty of Brazilian cuisine, particularly celebrated in Bahia for its signature creamy consistency and layered, complex flavors. Traditionally crafted with a base of soaked bread, coconut milk, dende oil, and aromatic spices, the dish is further elevated by the inclusion of dried shrimp and white fish. Its enduring appeal lies in the harmonious blend of ingredients, resulting in a comforting dish that is as well-suited for special gatherings as it is for enjoying a classic staple of national gastronomy.
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