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Vatapa Fish Soup with Coconut Milk Recipe

Vatapa Fish Soup with Coconut Milk

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on December 16, 2010

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    As a Brazilian I have to say that this not a soup at all, it's a creamy fish dish that you eat with plain rice or coconut rice and farofa, and the idea of having peanut butter in it alone, oh my Gosh, is a sin.

    To thicken the vatapa, which should be a thick cream, you can use peanut flour or bread, as RRandall said. I prefer peanut flour. Also, please, no tabasco. Tabasco is NOT Brazilian at all.

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  • on July 18, 2010

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    You show no way of thickening the vatapa. Normally is thickened with bread soaked in milk & also the palm oil is added towards the end, which gives it the color. Not sauted with. otherwise very nice recipe. This is a dish I have made allot in Brasil.

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  • on August 17, 2004

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    This is one good soup. The coconut and spices make for a hint of Tai. Yet, it seems to have it's own unique origin.

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