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Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 2 to 4 servings
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 2 to 4 servings
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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