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Vatapa (fish Stew) Brazil


  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 2 hot chili peppers, seeded and sliced
  • 1 bay leaf
  • 3 tablespoons palm nut or olive oil
  • 2 cups water
  • 1 pound fish steaks or chunks with skin and bones
  • 1 pound shrimps, shelled and deveined
  • 1/2 cup Brazil nuts, blanced almonds or peanuts, roasted and ground
  • 1/2 pound dreid shrimps, shelled, toasted and ground
  • 5 cups thin coconut milk
  • salt
  • Manioc flour, rice flour or cornmeal
  • 1 cup coconut cream or evaporated milk
  • 2 tablespoons cornstarch


Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil. Add the water, fish, and shrimps. Simmer for 15 minutes or until done. Remove skin and bones, break up fish and shrimps, and strain broth. Simmer ground nuts and dried shrimps in coconut milk for 15 minutes. strain. Add the fish broth and salt to taste. Bring to boil, and add manioc to make a fairly thick mush. cook for 30 minutes, stirring frequently. Add fish, shrimps and 2 tablespoons oil. Serve hot with a slice of cold pudding made by thickening the coconut cream with corn starch, adding more salt to taste, and putting aside to cool. makes 4-6 servings. This is good over cooked rice. Dried shimps may be bought at chinese as well as Spanish markets. Vatapa can also be made with mussels or other shellfish. Unsweetene coconut cream and milk is now available in some large food stores.

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