One pound of boneless fish, cut into slices
1 1/2 pounds of fish fillet (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, chopped
4 cloves of garlic
250g of roasted and skinned peanuts
One piece of fresh ginger (4 cm) or 1/2 tablespoon of ground ginger
100g of toasted cashew nuts
3/4 cup of dendê oil
2 cups of coconut milk
4 Scotch bonnet peppers
One pound of boneless fish, cut into slices
1 1/2 pounds of fish fillet (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, chopped
4 cloves of garlic
250g of roasted and skinned peanuts
One piece of fresh ginger (4 cm) or 1/2 tablespoon of ground ginger
100g of toasted cashew nuts
3/4 cup of dendê oil
2 cups of coconut milk
4 Scotch bonnet peppers
Soak the fish in one cup of water. Reserve
Marry the fish fillets with lime juice, salt, and pepper
Cook with a little water, adding cilantro. Reserve
Shell the shrimp, removing the head and tail
Add it to the blender along with onion, garlic, peanut, ginger, and cashew nut
Heat the dendê oil in a large skillet and add the blended mixture of shrimp
Fry for a few minutes
Mash the reserved fish until it becomes a homogeneous paste and add it to the skillet where the shrimp is cooking
Add coconut milk and one cup of water
Cook, stirring constantly
Crush the Scotch bonnet pepper and add it to the skillet
Cook until it's well heated and the mixture detaches from the bottom of the skillet
Remove the fish bones that are left over and cut into regular pieces
Add them to the skillet and let it warm up for 2 or 3 minutes
Serve hot
Serve with rice
This recipe serves 8 people
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 little more soaked fish and cook for some extra time.
