Vatapa com Frutos do Mar
Monday, 26 May 2008
DescriptionThere are just about as many versions of vatapa as there are cooks who prepare it. Just as there are many versions, vatapa can be made with a variety ingredients that can include meat, such as pork, as well as seafood. My version is somewhat lighter than the traditional ones. I’ve eliminated the dende oil, which is a palm oil and can be difficult to find, and substituted coconut milk for the more traditional coconut cream.
At a glance
4 to 6
In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft. Add the lime, lemon, clam juice, and 2 cups of water to the onion mixture. Add the fish, cover, and simmer for 10 minutes or until the fish is almost done. Add the shrimp and continue to simmer for 5 more minutes or until both are done. Remove the seafood and keep warm.
Stir in the coconut milk and tomatoes, bring to just below boiling, reduce the heat and simmer for 30 minutes or more to thicken.
Return the seafood to the stockpot, stir in the cashews and simmer until the fish is heated.
Ladle the stew into bowls, garnish with the cilantro and serve.