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Fish And Shrimp Stew - {Vatapa De Peixe E Camarao}


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  • 1 cup dried shrimp
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1/2 cup ground toasted cashew nuts
  • 1/2 cup ground toasted blanched almonds
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon minced seeded red chile peppers
  • 4 cups fish or shrimp stock
  • 1 can coconut milk - (14 oz)
  • 2 tablespoons fresh lime juice
  • 1 pound sea bass fillets cut 2" cubes (or other firm white fish fillets)
  • 1 pound shrimp peeled, deveined
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped fresh cilantro leaves
  • 6 lime wedges for garnish
  • Steamed long-grain white rice as accompaniment


Servings 6


Step 1

Soak the dried shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food processor. Set aside.

Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes.

Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat.

Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.

This recipe yields 6 servings.

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