Brazilian Vatapa Fish with Cashews
In a Chilli and Coconut Sauce
What is Vatapa, and how do you make it? Here is a contemporary version of this famous, and very popular dish from Bahia, Brazil.
Vatapa (pronounced Va / Tar / Pa ) is a traditional Bahian dish that isn't appealing to the eye at all.
If you can imagine a lumpy orange gravy that might be served to the elderly in resthomes then you're on the right track.
Without changing the ingredients, we've modified the method so that it's now attractive to the eye as well as the palate.
Here's our version then of this delectable fish dish from Bahia.
Contemporary Vatapa
Ingredients
- 200 grams shelled cashew nuts
- 200 grams shelled peanuts
- 2 kg of thick fleshed fish (grouper,kingfish,snapper,mahimahi,monkfish)
- 250 grams fresh shrimp
- 500 grams dried shrimp
- 600 mls coconut milk
- 250 mls coconut cream
- 3 tbsp rice
- 1/2 cup dende oil (if you can't find dende oil, use olive oil)
- 1 tbsp mustard seeds
- 1 good thumbsize piece of ginger, peeled.
- 1 bunch of fresh Cilantro (coriander)
- 3 hot red chilli peppers, finely chopped
- 2 Bayleaves
- 12 Black pepper corns
- 1 onion finely chopped
- 3 cloves of garlic finely chopped
- Salt
- Quartered fresh limes to garnish.
Method
- Cut the fish into large fillets.
- Deshell, and devein, the shrimp, and refridgerate.
- Wash the cilantro, separate the leaves, and finely chop the stalks.
- Place the leaves on self absorbent paper to dry.
- Prepare remaining ingredients.
- Mix the fish fillets with the salt, cilantro stalks, onions, garlic, bayleaf, chilli peppers and dende oil.
- Refridgerate for a few hours.
- In a blender chop the peanuts and cashews.
- Remove 1/2 cup to be used as a garnish.
- Place the mustard seeds, peppercorns, ginger, dried shrimp, and rice, into the blender with the peanuts,and cashews and blend for 2 or 3 minutes.
- Place this mixture, in the bottom of a clay pot (if you have one), over a moderate heat, to dry roast.
- When you can smell, a wonderful perfume filling the air add coconut ceam.
- Bring to a simmer, and cook for 3 to 5 minutes.
- Add the fresh shrimp and cook for a further 2 or 3 minutes
- Add the fish fillets from the refridgerator, and the coconut milk.
- Simmer gently for 10 to 12 minutes until cooked. Do not stir.
- Sprinkle with cilantro leaves.
- Deliver the clay cooking pot straight to the table.
- Serve hot.
- Carefully remove fish, and then ladle the sauce.
Along with the Moqueca this is a wonderful Bahian dish, which we know you'll enjoy.
Serving Suggestions:
- Plain white rice, is the perfect accompaniment.
- Arrange side bowls of chopped cashews and peanuts, and fresh limes for guests to help themselves.
Plating Suggestions
If you are plating this dish in the kitchen and serving to your guests then here are a couple of ideas.
- Place white rice in middle of plate
- Layer with 2 fillets of fish
- Cordon plenty of sauce around the outside of the rice
- Sprinkle with cilantro leaves and nuts
- Quarter some limes, and serve separately
Health and Safety
Always use a separate chopping board to prepare the seafood and significantly reduce any chance of cross contamination.
What to Look for When Buying Fish
Look for a firm elastic flesh, bulging eyes, bright red gills, and a pleasant sea smell. If the fish is missing any of these elements you know it's not fresh.
By the way, Vatapa of chicken or pork work equally well.
Bom apetite.
