Ingredients
- 1 cup dried shrimp
- 1/4 cup dende (palm oil) or olive oil, plus 1 tablespoon
- 2 Spanish onions, small dice
- 2 cloves garlic, chopped
- 1 fresh jalapeno, finely chopped
- 1 cup cashews nuts, finely chopped
- 1 cup blanched almonds, finely chopped
- 1 cup fish stock or clam juice
- 3 cups thin coconut milk
- 1 (8 to 10-ounce) sea bass fillet
- 1 pound medium-size shrimp, shelled and deveined
- 1/4 cup chopped cilantro
- Serving suggestion: cooked white rice
Directions
Soak the dried shrimp in warm water, to cover, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.
Heat the 1/4 cup of dende oil or olive oil in a heavy skillet and saute the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.
Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.
Drizzle with the remaining 1 tablespoon dende oil and serve with white rice.
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By cristianeparpol...
Norcross, GA
on April 04, 2008
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I admire Chef Aaron Sanchez but as a native Brazilian I have to tell that there's some things that need to be changed in order to have a real Brazilian Vatapa. The original Vatapa is from Para, a estate in north region of Brazil. If you pay attention to different recipes you don't see the use of fish. Also, for the real vatapa we use the red hot peppers and jalapeno isn't in question because we don't have jalapeno in Brazil. He forgot one of the most important ingredients: the french bread soaked in milk. The bread gives not only a different taste but also some texture to the dish.
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