Shrimp and Fish Stew with Coconut Milk Recipe (vatapá)

vatapá is an African-inspired Bahian specialty that has been adopted throughout Brazil. Traditionally it is made with seafood, but it may also be made with poultry.

INGREDIENTS

• 3 tablespoons [45 mL] vegetable oil
• 1 tablespoon [15 mL] dendê oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon [5 mL] ginger, minced fine
• 4 tomatoes, seeded and chopped
• 3 preserved malagueta chiles, minced
• Juice of 1 lime
• 2 tablespoons [30 mL] cilantro leaves
• 1 tablespoon [15 mL] parsley
• 4 cups [960 mL] coconut milk
• ¼ cup [60 mL] ground dried shrimp
• ½ cup [120 mL] ground roasted cashew nuts
• ¼ cup [60 mL] ground roasted almonds
• ¾ cup [180 mL] unsweetened coconut, grated
• 1-inch [2.5-cm] slice fresh ginger, minced
• 12 ounces [340 g] raw shrimp, peeled and deveined
• 1 pound [450 g] fish fillets, such as sea bass, cod, or tilapia, cut into pieces
• Rice or warm acarajé (see page 150), for service
• Sprigs of cilantro, for garnish

INSTRUCTIONS

1. All advance preparation may be found in the ingredient list.
2. Heat the oils together in a heavy skillet and sauté the onion, garlic, and the 1 teaspoon of minced ginger until the onion is translucent.
3. Add the tomatoes, chiles, lime juice, cilantro, and parsley. Simmer for 5 minutes. Add the coconut milk, dried shrimp, cashews, and almonds. Simmer for 3 minutes, then add the coconut and remaining ginger. Simmer for 3 minutes more.
4. Remove from the heat and place in the workbowl of a food processor. Purée until smooth, adding a little water or chicken stock if too thick. (The sauce may be prepared up to 2 days in advance. Reheat, then add the shrimp and fish shortly before serving.)
5. Return the mixture to the pan and stir in the raw shrimp and fish. Simmer just until the seafood is cooked, 4 to 5 minutes.
6. Serve the vatapá with rice or with the warm acarajé, split. Fill the acarajé just before serving to preserve crispness of the fritters. Garnish with cilantro sprigs.