Vatapá (Brazilian Shrimp Stew)

bender cooking

FullSizeRender 42

Staying on the Brazil train for a moment – because the Olympics are inspiring in more ways than one!  This classic Brazilian dish is delicious.  It’s also a bit time-consuming if you do it the original way. And it has some harder to find ingredients.  So I streamlined the original recipe, which I got from my favorite Saveur: The New Classics cookbook, to make it easier without sacrificing flavor.


  • 3/4 lb Cod Fillet
  • 1/4 cup Cashews
  • 1/4 cup Unsalted Peanuts
  • 3 Scallions
  • 2 Dried Chiles de Árbol (I used Thai Dragon Chiles though)
  • 3 Garlic Cloves
  • 1 One inch piece fresh Ginger
  • 6 oz Country-style White Bread (I used a French Bread)
  • 1 14 oz can Coconut Milk (see notes)
  • 1/2 cup Palm Oil
  • 1 Yellow Onion
  • 3-5 canned, whole peeled Tomatoes
  • 4 cups Fish Stock
  • 1 lb. Shrimp
  • Kosher Salt & Pepper
  • Optional: 1/2 cup small dried shrimp…

View original post 315 more words

About agogo22

Director of Manchester School of Samba at
This entry was posted in General. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s