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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.
- 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
- Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
- Add the water, fish, and shrimp.
- Simmer for 15 minutes or until done.
- Remove skin and bones, break up fish and shrimps, and strain broth.
- Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
- Add the fish broth and salt to taste.
- Bring to a boil, and add manioc to make a fairly thick mush.
- Cook for 30 minutes, stirring frequently.
- Add fish, shrimp and 2 tablespoons oil.
- Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
- Serve stew with a"slice" or spoon of the coconut cream pudding.