Fish Vatapa Recipes

VATAPA FISH SOUP WITH COCONUT MILK

Vatapa Fish Soup with Coconut Milk image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons dende oil (see Note 1), or safflower oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
4 small jalapeno chiles, stemmed, seeded, and finely chopped
6 plum tomatoes, peeled, seeded, and coarsely chopped
Juice of 2 limes
1/3 cup dried shrimp (see Note 2), ground to a powder
1/3 cup cashew or peanut butter
2 cups chicken stock, homemade or best-quality canned
2 cups coconut milk
1/2 bunch cilantro, leaves only, finely chopped
1 teaspoon salt
Dash Tabasco, or to taste
2 pounds fish fillets, bones and skin removed, cut into 1inch cubes
1 pound large cooked shrimp, cut into 1/2 inch chunks
6 to 8 sprigs cilantro, for garnish (optional)
2 limes, cut into wedges

Steps:

In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.
When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.

BRAZILIAN SEAFOOD STEW-VATAPA

Brazilian Seafood Stew-Vatapa image

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.

Provided by daisygrl64

Categories Brazilian

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
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.
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.

Nutrition Facts : Calories 620.4, Fat 46.1, SaturatedFat 22.3, Cholesterol 110.8, Sodium 654.4, Carbohydrate 23.7, Fiber 5.7, Sugar 12.6, Protein 34

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