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 as slaves.

Yield: 8 servings

Ingredients

• 1 (5 ounce) package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3 to 5 Serrano chiles, seeded and finely chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper
• 2 tablespoons olive oil or vegetable oil
• 3 cups coconut milk
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1/2 teaspoons salt
• 1 cup soft bread crumbs
• 1 cup natural peanut butter
• 3 tablespoons olive oil or vegetable oil
• 1 pound raw shrimp, shelled and de-veined
• 1 pound cod fillets, cut into 1 1/2-inch pieces
• 1/4 cup minced fresh cilantro

Instructions

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.
3. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes.
4. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
5. Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes.
6. 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.
7. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.