1 hr 10 mins
Traditionally called Vatapa, this Brazilian fish stew is good over cooked rice. Dried shimp can be purchase at chinese or spanish markets or in the international foods section of larger supermarkets. The stew can also be made with mussels or other shellfish... try your own favorite combination.
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- 1 onion, sliced
- 1 clove garlic, sliced
- 2 hot chili peppers, seeded and sliced
- 1 bay leaf
- 3 tablespoons olive oil
- 2 cups water
- 1 lb fish steaks (or chunks with skin and bones)
- 1 lb shrimp, shelled and deveined
- 1/2 cup brazil nuts or 1/2 cup blanced almonds or 1/2 cup peanuts, roasted and ground
- 1/2 lb dried shrimp, shelled,toasted and ground
- 5 cups thin coconut milk
- manioc flour or rice flour or cornmeal
- 1 cup coconut cream or 1 cup evaporated milk
- 2 tablespoons cornstarch
- 1Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
- 2Add the water, fish, and shrimp.
- 3Simmer for 15 minutes or until done.
- 4Remove skin and bones, break up fish and shrimps, and strain broth.
- 5Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
- 6Add the fish broth and salt to taste.
- 7Bring to a boil, and add manioc to make a fairly thick mush.
- 8Cook for 30 minutes, stirring frequently.
- 9Add fish, shrimp and 2 tablespoons oil.
- 10Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
- 11Serve stew with a"slice" or spoon of the coconut cream pudding.
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Nutritional Facts for Brazilian Fish Stew with Coconut Cream
Serving Size: 1 (446 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1136.1
- Calories from Fat 852
- Total Fat 94.7 g
- Saturated Fat 68.9 g
- Cholesterol 142.8 mg
- Sodium 712.6 mg
- Total Carbohydrate 58.9 g
- Dietary Fiber 2.2 g
- Sugars 40.8 g
- Protein 25.2 g
The following items or measurements are not included: