Brazilian Seafood Stew (Vatapa)
This is a hot and spicy codfish and shrimp stew which comes from Bahia, a
coastal region, where foods have been influenced by Africans who were brought to
Brazil as slaves.
1 (5 ounce) package dried shrimp (about 2 cups)
1 large onion, thinly sliced
3 to 5 Serrano chiles, seeded and finely chopped
2 cloves garlic, chopped
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
2 tablespoons olive oil or vegetable oil
3 cups coconut milk
1 (16 ounce) can whole tomatoes, drained and chopped
1 1/2 teaspoons salt
1 cup soft bread crumbs
1 cup natural peanut butter
3 tablespoons olive oil or vegetable oil
1 pound raw shrimp, shelled and de-veined
1 pound cod fillets, cut into 1 1/2-inch pieces
1/4 cup minced fresh cilantro
Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop
Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil
in Dutch oven over medium heat until onion is tender.
Stir in coconut milk, tomatoes, salt and reserved dried
shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
Stir in bread crumbs and peanut butter until well blended and
mixture is consistency of thick sauce; keep warm over low heat.
Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil
over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture
with slotted spoon.
Add more oil to skillet if necessary. Cook and stir fish
until it flakes easily with fork, 3 to 4 minutes.
Gently stir fish into sauce mixture. Sprinkle with cilantro;
serve with salsa if desired.
Yields 8 servings