Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado

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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.