Brazilian Seafood Stew-Vatapa

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: 1 hr
• Serves: 8

Ingredients

• 1 (5 ounce) package  dried shrimp (about 2 cups)
• 1  large onion, thinly sliced
• 3 -5  serrano chilies, seeded and finely chopped
• 2  garlic cloves, chopped
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon crushed red pepper flakes
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 3  cups coconut milk
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1⁄2 teaspoons salt
• 1  cup  soft breadcrumbs
• 1  cup  natural-style peanut butter
• 3  tablespoons olive oil or 3  tablespoons  vegetable oil
• 1  lb raw shrimp, shelled and de-veined
• 1  lb cod fish fillet, cut into 1 1/2-inch pieces
• 1⁄4  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.