9 fish fillets (snapper, tilapia, catfish), 1 600 g
Salt to taste
2 spoons of lime juice
3/4 cup of dendê oil
3 medium onions in pieces
1 red bell pepper without seeds in pieces
1 1/2 cups of toasted cashews
1 1/2 cups of roasted peanuts
10 sprigs of cilantro
2 finger peppers
1 tablespoon of grated ginger
3 garlic cloves
6 cups of water
2 tablespoons of butter
2 cups of coconut milk
9 fish fillets (snapper, tilapia, catfish), 1 600 g
Salt to taste
2 spoons of lime juice
3/4 cup of dendê oil
3 medium onions in pieces
1 red bell pepper without seeds in pieces
1 1/2 cups of toasted cashews
1 1/2 cups of roasted peanuts
10 sprigs of cilantro
2 finger peppers
1 tablespoon of grated ginger
3 garlic cloves
6 cups of water
2 tablespoons of butter
2 cups of coconut milk
Season the fish with salt and lime juice
Place in a baking dish with dendê oil and bake at high heat for 12 minutes
Turn the fillets halfway through the cooking time
Remove the fillets from the oven using a spatula
Debone the fish, removing any bones. Reserve
Pulse the onions, bell pepper, cashews, peanuts, cilantro, finger peppers, ginger, garlic, and 1 cup of water in a processor or blender until coarsely chopped
Place the mixture in a baking dish and bake at low heat for 4 minutes
Pulse the bread in pieces with 4 cups of water in a processor or blender until coarse crumbs form
Mix the bread crumb paste into the seasoning mixture
Add the remaining cup of water and coconut milk, mixing well
Cook at high heat for 4 minutes, stirring halfway through the cooking time
Add the fish, mix well, and cook at high heat for 15 minutes, stirring every 5 minutes
Season with salt, mix well, and serve
Note: This vatapá was prepared without Bahian-style dried shrimp
If you want to use it, add 200 g of toasted shrimp without shells and grind together with the seasonings.
