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Vatapa com Frutos do Mar

Monday, 26 May 2008

Description

There 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.

Ingredients

At a glance

Cuisine

Latin American

Ingredient

Seafood

Cooking Method

Simmer

Heat Level

Chile

Habanero

Meal/Course

Dinner

Main Course

Serves

4 to 6

2 tablespoons olive oil
1 onion, sliced
1 bell pepper, stem and seeds removed, cut in slivers
1 clove garlic, coarsely chopped
1 habanero chile, stem and seeds removed, minced, or substitute 3 jalapenos
1 bay leaf
Juice of 1 lime
Juice of 1 lemon
2 bottles clam juice
2 cups water
1 pound firm fish fillets, cut in 1 ½ inch cubes
1 pound shrimp, shelled and deveined
1 14-ounce can coconut milk
1 cup canned crushed tomatoes, drained
1/2 cup chopped roasted cashew nuts
Chopped fresh cilantro for garnish

Methods/steps

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.

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