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
- 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
- 1 1/2 teaspoons salt
- 1 cup soft bread crumbs
- 1 cup natural
- 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
cup minced fresh cilantro
- 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 for 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.
Yields 8 servings