Bon Appetit Wednesday! Brazilian Vatapá

Vatapá

Vatapá

The Olympics is in full swing and in the midst of cheering on your favorite athletes and countries, you’re probably also learning a bit about Brazilian culture. Did you know this isn’t Brazil’s first time hosting a major international sporting event? Just two years ago, Brazil was the stage for the biggest futbol/soccer competition, the World Cup. In honor of that event, we brought you a traditional Brazilian dish to celebrate the culture while you’re celebrating the sport. Check out the post below to learn about the dish and the history of Brazil.

Bon Appetit Wednesday! Celebrate the World Cup With Tasty Vatapá

Or skip straight to the recipe and start cooking!

Fish and Shrimp Stew: Vatapa de Peixe e Camarao

*Recipe courtesy of the Food Network.

Total time: 1 hr, 25 minutes

Serves 6

Ingredients

  • 1 cup of dried shrimp
  • 2 tablespoons of olive oil
  • 2 cups of chopped onion
  • 1/2 cup of ground, toasted cashew nuts
  • 1/2 cup of ground, toasted blanched almonds
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced, seeded red chile peppers
  • 4 cups of fish or shrimp stock
  • 1 (14-ounce) can of coconut milk
  • 2 tablespoons of fresh lime juice
  • 1 pound of sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
  • 1 pound of shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 1/2 cup of chopped fresh cilantro leaves
  • 6 lime wedges, for garnish
  • Steamed long grain white rice, accompaniment

Instructions

  1. Soak the dried shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food processor. Set aside.
  2. Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat.
  3. Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.

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