Vatapa

By es123

Ingredients

• 1 1/2 pounds Halibut - Or other firm-fleshed non-oily fish
• 1 pound Shrimp
• 1 tablespoon Minced garlic
• 1 onion Chopped
• 3 tomatoes Chopped
• Cilantro – one bundle
• Salt and pepper
• 2 tablespoons Azeite-de-Dende (palm nut) oil
• 1/2 cup Peanuts (or Cashew) - Freshly ground
• Bread crumbs – one French bread
• 1/4 pound Dried shrimp - grounded
• 1 cups Coconut milk

Preparation

Step 1

Slow cook the fish, shrimp (unshelled shrimp for more flavors), and garlic, onions, tomatoes, cilantro, Azeite-de-Dende and salt/pepper. Keep the pan covered. All the fish will fall apart from the bone when it’s done. Let it cool.

Discard: bones, fish skin, and shrimp shells. Use a food processor to grind to a smooth paste / soup consistency.

Return to the pan and bring it to a boil, lower the flame and add the ground peanuts / cashew, the dried shrimp, the coconut milk and start to add the bread crumbs a little at time until you reach the consistency you like.

This dish is served hot, and it is common to flavor it with Malagueta pepper (similar in heat to Tabasco) for those who like pepper. And, it’s served over white rice.