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Vatapa recipe |
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My recipe for the famous Brazilian peasant dish Vatapa
Servings 4
100 grams or 1/4 pound
Or other firm-fleshed, non-oily fish. 700 grams or 1 1/2 pounds
5 deciliters or 2 cups
30 milliliters or 2 tablespoons
12 centiliters or 1/2 cup
15 milliliters or 1 tablespoon
5 deciliters or 2 cups
1 medium sized
6 centiliters or 1/4 cup
5 milliliters or 1 teaspoon
Freshly ground unsalted, shelled, skinned and roasted. 8 centiliters or 1/3 cup
6 centiliters or 1/4 cup
vatapa
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I hope you find my vatapa reciped page helpful ©2008 HQP / Hillman Quality Publications
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vatapa
Ingredients
Dried
shrimp
Chop
the shrimp in a food processor or electric blender. 
Bone
and skin the fish. Discard the skin. Reserve the bones for step 3. Cut the fish
into 2 1/2 centimeter (1 inch) cubes and reserve them for step 8.
Add
the shrimp, coconut milk, and fish bones to a thick-bottomed 1 1/2 to 2 liter (1 1/2 to 2 quart)
saucepan. Bring the mixture to a simmer, stirring occasionally. Simmer the
mixture for 30 minutes, stirring now and then.
Heat
the oil in a thick-bottomed 2 to 3 liter (1 to 3 quart) saucepan over low to moderate heat.
Sauté the onions for 2 minutes, stirring frequently. Add the garlic and sauté
this mixture for 1 minute, stirring constantly. 
Stir
4 deciliters (1 3/4 cups) of the water into the onion-garlic mixture. Stir in the bay leaf,
chili peppers, salt, and peanuts. Bring the mixture to a simmer and cook it for
10 minutes.
Discard
the bay leaf from the onion-garlic preparation. Strain into this preparation the
shrimp coconut mixture. Simmer the combination for 5 minutes.
Soak
the cornmeal in the remaining 6 centiliters or 1/4 cup water for 5 minutes. Slowly stir the moist
cornmeal into the pot. Simmer the mixture for 5 minutes, stirring occasionally.
Add
the fish cubes to the pot. Thoroughly submerge them and gently cook the
preparation over low heat for 5 to 7 minutes, stirring occasionally and very
gently. Serve the vatapa immediately.
