1 fish fillet of 2 1/2 kg cut into portions (namorado, robalo, cavala, badejo, etc)
"1 large onion cut into rings"
4 tablespoons of dendê oil
4 tomato slices (without skin)
5 tablespoons of chopped cilantro
Salt and pepper to taste
Lime juice from 1 lime
2 cups of coconut milk
200g of defatted, toasted, and shelled shrimp
4 cups of water
1 cup of toasted cashew nuts
1 cup of roasted and shelled almonds
1 piece (7 cm) of ginger
1/2 cup of dendê oil
1 fish fillet of 2 1/2 kg cut into portions (namorado, robalo, cavala, badejo, etc)
"1 large onion cut into rings"
4 tablespoons of dendê oil
4 tomato slices (without skin)
5 tablespoons of chopped cilantro
Salt and pepper to taste
Lime juice from 1 lime
2 cups of coconut milk
200g of defatted, toasted, and shelled shrimp
4 cups of water
1 cup of toasted cashew nuts
1 cup of roasted and shelled almonds
1 piece (7 cm) of ginger
1/2 cup of dendê oil
Season the fish fillets with salt and pepper
Layer the fish fillets in a pot, alternating with onion, tomato, and cilantro
Soak with lime juice
Drizzle 4 tablespoons of dendê oil on top
Cover the pot and cook over medium heat
Cook until the fish is tender
Remove from heat
Remove the fish fillets from the seasoning broth
Remove the bones and reserve
Blend the seasoning broth with the cooked fish, shrimp, cashew nuts, almonds, and ginger in a food processor. Reserve
In a bowl, place the fish slices
Add coconut milk and blend well
Add water and mix
Add the blended seasonings and fish fillets pieces
Place everything in a pot
Add 1/2 cup of dendê oil and cook over medium heat, stirring with a wooden spoon
Let it simmer for another 15 minutes, stirring constantly
If you want a thinner vatapá, add more water
Serve hot
Yields 10-12 portions
To freeze: let cool and place in a plastic or glass container with a tight-fitting lid
Put in the freezer
To thaw: remove from the freezer and place in the refrigerator for 3 hours before reheating
Place in a pot and reheat, stirring.
