Brazilian Seafood Stew-Vatapa

Submitted by daisygrl64

"This is a hot and spicy codfish and shrimp stew which comes from Bahia, a coastal region, where foods have been influenced by Africans who were brought to Brazil. Recipe from Recipegoldmine."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 8

ingredients

• 141.74 g package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3-5 serrano chilies, seeded and finely chopped
• 2 garlic cloves, chopped
• 2.46 ml paprika
• 2.46 ml crushed red pepper flakes
• 29.58 ml olive oil or 29.58 ml vegetable oil
• 709.77 ml coconut milk
• 453.59 g can whole tomatoes, drained and chopped
• 7.39 ml salt
• 236.59 ml soft breadcrumbs
• 236.59 ml natural-style peanut butter
• 44.37 ml olive oil or 44.37 ml vegetable oil
• 453.59 g raw shrimp, shelled and de-veined
• 453.59 g cod fish fillet, cut into 1 1/2-inch pieces
• 0 cupfresh cilantro, minced

directions

1. Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
2. Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
3. Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.