1 fish of 2 1/2 kg cut into chunks (cod, snapper, sea bass, etc.)
1 large onion cut into slices
4 tablespoons olive oil
4 tomatoes cut into slices (without skin)
5 tablespoons chopped coriander
Salt and pepper to taste
Juice of 1 lime
2 paws of form without skin
2 cups coconut milk
200g dried, toasted, and shelled shrimp
4 cups water
1 cup toasted cashew
1 cup roasted and shelled almond
1 piece (7 cm) of ginger
1/2 cup olive oil
1 fish of 2 1/2 kg cut into chunks (cod, snapper, sea bass, etc.)
1 large onion cut into slices
4 tablespoons olive oil
4 tomatoes cut into slices (without skin)
5 tablespoons chopped coriander
Salt and pepper to taste
Juice of 1 lime
2 paws of form without skin
2 cups coconut milk
200g dried, toasted, and shelled shrimp
4 cups water
1 cup toasted cashew
1 cup roasted and shelled almond
1 piece (7 cm) of ginger
1/2 cup olive oil
Season the fish chunks with salt and pepper
Lay out the fish chunks in a pot, alternating layers with onion, tomato, and coriander
Soak with lime juice
Pour 4 tablespoons of olive oil on top
Cover the pot and bring to a boil
Cook until the fish is tender
Remove from heat
Remove the fish from seasonings and broth
Remove the bones and reserve the fish
Mix the cooking seasonings with the broth, shrimp, cashew, almond, and ginger using a blender. Reserve
In a bowl, place slices of bread
Add coconut milk and mix well
Add water and stir
Add the blended seasonings and fish cut into pieces
Put everything in a pot
Add 1/2 cup of olive oil and bring to a boil
Cook while stirring with a wooden spoon
Let it simmer for 15 minutes, always stirring
If you want a thicker vatapá, add water to taste
To freeze: let it cool and place in a plastic or glass container with a tight-fitting lid
Put it in the freezer
To thaw: remove from the freezer about 3 hours before
Place in a pot and reheat while stirring.
