9 fish fillets (snapper, cod, catfish), 1 600 g
Salt to taste
2 tablespoons of lime juice
3/4 cup of olive oil
3 medium-sized onions in pieces
1 red bell pepper without seeds in pieces
1 and 1/2 cups of toasted cashews
1 and 1/2 cups of roasted peanuts
10 sprigs of cilantro
2 finger peppers
1 tablespoon of grated ginger
3 cloves of garlic
6 cups of water
2 paws of form
2 cups of coconut milk
9 fish fillets (snapper, cod, catfish), 1 600 g
Salt to taste
2 tablespoons of lime juice
3/4 cup of olive oil
3 medium-sized onions in pieces
1 red bell pepper without seeds in pieces
1 and 1/2 cups of toasted cashews
1 and 1/2 cups of roasted peanuts
10 sprigs of cilantro
2 finger peppers
1 tablespoon of grated ginger
3 cloves of garlic
6 cups of water
2 paws of form
2 cups of coconut milk
Season the fish with salt and lime juice
Place in a refrigerator with the dendee and bake at high heat for 12 minutes
Flip the fillets halfway through the cooking time
Remove the fillets from the oven using a spatula
Debone the meat, removing any bones. Reserve
Blend the onions, bell pepper, cashews, peanuts, cilantro, finger peppers, ginger, and garlic in a processor or blender with 1 cup of water
Place in the refrigerator and bake at low heat for 4 minutes
Blend the paws in pieces with 4 cups of water
Combine the paw paste with the seasoning mixture
Mix and add the remaining water and coconut milk
Cook at high heat for 4 minutes, stirring halfway through the cooking time
Add the fish, mix, and cook at high heat for 15 minutes, stirring every 5 minutes
Season with salt, mix, and serve
Serve 16 portions
Note: This vatapá was prepared without dry-seasoned Bahian shrimp
If you want to use it, add 200 g of toasted and crushed shrimp along with the seasonings.
