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.

Acaraje

ok its very unlikely i will actually make this item BUT it really is suppose to go with the fish stew recipe thats why i posted it.

Acaraje
Makes 6 appetizer servings, or, with a salad, a light supper

1 pound navy beans or black-eyed peas, cooked and drained
2 pounds small shrimp, peeled, deveined and cut into ¼-inch dice
Half a small Spanish onion, diced very fine (about ½ cup)
2 tablespoons chopped fresh cilantro
2 teaspoons fine sea or kosher salt
Half a Scotch bonnet chili pepper or chili pepper of your choice, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
All-purpose flour
Vegetable oil

1. Mash about two-thirds of the beans to a paste in a large bowl. Stir in the remaining beans and then the shrimp, onion, cilantro, salt, chili, black pepper, and cumin.
2. Form the bean mix into six 3 ½-inch patties, lining them up on a baking sheet as you go. Refrigerate at least 30 minutes or up to 8 hours. Refrigerating the cakes will firm them up and make them easier to handle.
3. Pour enough oil into a 12-inch skillet to fill ½-inch, about 1 cup. Heat the oil over medium-high heat until rippling.
4. Meanwhile, spread a thick layer of flour out on a plate. Coat both sides of the patties, handling them gently. Slip the patties into the oil and cook, turning once, until golden brown on both sides and the shrimp is cooked through, about 8 minutes. Drain on paper towels and serve hot.
Navy Bean and Shrimp Cakes


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