Ingredients with Measurements:
- 1 lb of fish fillets (such as cod or tilapia)
- 1 cup of dried shrimp
- 1 cup of unsalted peanuts
- 1 cup of coconut milk
- 1 cup of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp of dendê oil (palm oil)
- 2 tbsp of olive oil
- 2 tbsp of tomato paste
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 tbsp of paprika
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of sugar
- 1/2 cup of bread crumbs
- 1/2 cup of cashews, chopped
- 1/2 cup of cilantro, chopped
- 1/2 cup of scallions, chopped
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry. Cut them into bite-size pieces and set aside.
2. In a blender or food processor, combine the dried shrimp, peanuts, coconut milk, and water. Blend until smooth and set aside.
3. In a large pot or Dutch oven, heat the dendê oil and olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the tomato paste, ground coriander, ground cumin, paprika, salt, black pepper, and sugar to the pot. Stir well and cook for 2-3 minutes.
5. Add the blended shrimp and peanut mixture to the pot and stir well. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the fish pieces to the pot and stir gently. Cook for 5-7 minutes, until the fish is cooked through.
7. In a small bowl, mix the bread crumbs, chopped cashews, cilantro, and scallions. Sprinkle this mixture over the top of the vatapá and stir gently.
8. Serve the vatapá hot with rice or bread.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 28g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 670mg
Carbohydrates: 26g
Fiber: 5g
Sugar: 7g
Protein: 32g
Substitutions for ingredients:
- Instead of fish, you can use shrimp or crab meat.
- Instead of dendê oil, you can use vegetable oil.
- Instead of cashews, you can use almonds or peanuts.
- Instead of cilantro, you can use parsley.
Variations:
- Add diced potatoes or sweet potatoes to the vatapá for a heartier meal.
- Use different spices, such as turmeric or ginger, to change the flavor profile.
- Add sliced bell peppers or carrots for more vegetables.
- Use different types of fish or seafood for variety.
Tips and tricks:
- Make sure to blend the shrimp and peanut mixture until it is completely smooth.
- Be gentle when stirring the fish into the vatapá to avoid breaking it apart.
- Adjust the seasoning to your taste by adding more salt, pepper, or spices as needed.
Storage instructions:
Store any leftover vatapá in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vatapá in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the vatapá in a large bowl or on a platter, garnished with cilantro and scallions.
Garnishes:
Fresh cilantro and chopped scallions.
Pairings:
Serve the vatapá with rice, bread, or plantains.
Suggested side dishes:
- Brazilian-style collard greens
- Fried plantains
- Black beans and rice
Troubleshooting advice:
- If the vatapá is too thick, add more water or coconut milk to thin it out.
- If the vatapá is too thin, add more bread crumbs to thicken it up.
Food safety advice:
Make sure to cook the fish and shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Vatapá is a traditional Brazilian dish that originated in the state of Bahia. It is a creamy stew made with shrimp, peanuts, and coconut milk, and is often served with rice or bread.
Flavor profiles:
Creamy, nutty, savory, slightly spicy.
Serving suggestions:
Serve the vatapá family-style in a large bowl or on a platter, with rice or bread on the side.
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Region: Brazilian