Prep 30 mins
Cook 30 mins
This dish is from the northern part of Brazil served at a restaurant in Rio de Janiero, Brazil called Cabeca Chata. It's one of the ones my grandmother collected back in the '60's and added to her recipe box.
- 1 quart coconut milk
- 1⁄2 cup stale bread, softened in water
- 3 cups roasted peanuts
- 1 cup dried shrimp
- 2 medium onions, minced
- 2 tomatoes, peeled and chopped
- 2 tablespoons parsley, minced
- 1 tablespoon chives, minced
- 1 bay leaf
- 2 tablespoons olive oil
- 1 lb shrimp, cooked and shelled
- 2 lbs solid meat fish, cut into slices
- Add the bread to the coconut milk. Using a food processor, a small quantity at a time, blend the peanuts and dried shrimp and add to the first mixture. Bring mixture to a boil and then blend mixture in food processor.
- Brown onions lightly in oil then add the tomatoes, parsley, chives, and the bay leaf. Cut up the cooked shrimp fine and add. Add the fish and a little water.
- Cover the pan and cook 5-6 minutes or until the fish flakes easily with a fork. Do not overcook.
- Remove fish and shrimp to a deep dish. Take the sauce the fish was cooked in, puree it in food processor and add to original mixture. Bring original mixture to a boil and pour over fish and shrimp.