Brazilian Seafood Stew-Vatapa |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Recipe from Recipegoldmine. Ingredients:
1 (5 ounce) package dried shrimp (about 2 cups) |
1 large onion, thinly sliced |
3 -5 serrano chilies, seeded and finely chopped |
2 garlic cloves, chopped |
1/2 teaspoon paprika |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
3 cups coconut milk |
1 (16 ounce) can whole tomatoes, drained and chopped |
1 1/2 teaspoons salt |
1 cup soft breadcrumbs |
1 cup natural-style peanut butter |
3 tablespoons olive oil or 3 tablespoons vegetable oil |
1 lb raw shrimp, shelled and de-veined |
1 lb cod fish fillet, cut into 1 1/2-inch pieces |
1/4 cupfresh cilantro, minced |
Directions:
1. Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
2. 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.
3. 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.
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