1 pound of fish fillet, cut into slices
1 1/2 pounds of posta de peixe (garoupa, namorado, robalo, badejo)
lime juice from 1 lime
salt to taste
4 sprigs of fresh cilantro with leaves
1/2 pound of dried and smoked shrimp
2 large onions in pieces
4 cloves of garlic
250 grams of toasted and shelled almonds
1 piece of fresh ginger (4 cm) or 1/2 teaspoon of ground ginger
100 grams of roasted cashews
3/4 cup of dendê oil
2 cups of coconut milk
4 malagueta peppers
1 pound of fish fillet, cut into slices
1 1/2 pounds of posta de peixe (garoupa, namorado, robalo, badejo)
lime juice from 1 lime
salt to taste
4 sprigs of fresh cilantro with leaves
1/2 pound of dried and smoked shrimp
2 large onions in pieces
4 cloves of garlic
250 grams of toasted and shelled almonds
1 piece of fresh ginger (4 cm) or 1/2 teaspoon of ground ginger
100 grams of roasted cashews
3/4 cup of dendê oil
2 cups of coconut milk
4 malagueta peppers
Dunk the fish fillet in a marinade made with lime juice, salt, and malagueta pepper. Reserve
Cook the posta de peixe with some water, adding cilantro. Reserve
Remove the head and tail from the shrimp and add them to the liquidizer along with onion, garlic, almonds, ginger, and cashews
Heat the dendê oil in a large pan and add the shrimp mixture passed through the liquidizer
Fry for a few minutes
Mash the reserved fish until it becomes a smooth paste and add it to the pan with the shrimp mixture
Add coconut milk and 1 cup of water
Cook, stirring constantly
Crush the malagueta peppers and add them to the pan
Cook until it boils well and the mixture detaches from the bottom of the pan
Remove the bones from the fish that was reserved and cut it into regular pieces
Add them to the pan and let it heat up for 2-3 minutes
Serve hot, accompanied by rice
It's usually served in 8 portions
Note: The consistency of vatapá should not be too thick or too thin
If it's too thick, add a little coconut milk and water in equal parts
If it's too thin, add a bit more moist fish and cook for some time.
