Vatapa which is a classic salted cod and shrimp stew from Bahia, Brazil leaves me speechless.
So it's a good thing I can articulate better in writing than I can in speech.
When I first read the recipe in Saveur I just knew I had to make this one. It has all the ingredients I love and secretly crave - like dried shrimp (oh! yes), liberal quantities of azeite de dende (red palm oil), cashew nuts, peanuts and coconut milk. And of course who can forget the Balcahua, salted cod and plump shrimp.
Unlike the previous recipes for salted cod that we made and that require a 24 hour bath, this recipe uses a very similar treatment that the French give their bacon lardons; immerse the salted cod in water, bring to boil, drain away all the water and repeat the process 2 more time. And very quickly you are left with perfectly salt proportioned cod.
This stew involves making a fine paste of dried shrimp, azeite de dende (red palm oil), nuts, garlic and ginger. The paste is sauteed with onions and once fragrant tomatoes are added. But what really makes this stew unique is the thickening method used - bread slices soaked in coconut milk and then pureed to a thin paste is added. The stew is then simmered with all the seafood and it is ready to serve.
How interesting is that?
It is absolutely delicious served with Brazilian rice (raw rice sauteed in olive oil and then cooked with salt and hot water) and you know you have something special here when the boys not only happily carried it for their school lunches but asked for bowl full for their afternoon snack!
You've got to make this and see what I'm raving about!
Gather the ingredients,½ lb dried salt cod (no skin or bones), ½ cup small dried shrimp, ¼ cup cashews
¼ cup plain, unsalted peanuts, 3 green onions, 2 dried red chillies, ½ tbs chopped garlic, 1″-piece ginger root, 5 slices white bread, 1 can coconut milk, 1/2 cup dende (palm oil), 1 small onion, finely chopped (to yield 1 cup), 1 large can crushed tomatoes
3 cups fish stock, ½ lb raw medium shrimp, peeled and deveined, 1/2 tsp salt & ½ tsp freshly ground black pepper
To serve – Brazilian style cooked rice
Dried shrimp – Soak in tap water and set aside for about 10-15 minutes. Squeeze all water out before using.
Bread: Cut the bread into thin slices.
Cod - Place salted cod in a saucepan; covered with 2″ cool tap water. Bring to boil. Simmer for 5 minutes and drain. Repeat the process twice more to get rid of all excess salt. Finely shred and set aside.
Ginger – roughly chop and set aside.
Green onions – Get rid of roots. Roughly chop, discarding the green leaves.
Shrimp Paste – To a food processor capable of making fine pastes, add dried shrimp, red palm oil, cashews, peanuts, scallions, red chilli, ginger & garlic. Process to a paste and set aside.
Bread & coconut milk paste - Soak the bread slices in coconut milk and set aside for 10-15 minutes. Add the soaked bread and coconut milk to a food processor, purée and set aside.
Heat oil in over medium-high heat. Add onion and sauté until soft, about 10 minutes.
Add the shrimp paste and sauté for a few minutes until fragrant, about 2 minutes.
Add the crushed tomatoes and simmer for about 5-10 minutes until the mixture begins to simmer and bubble.
Add cod, bread paste, and seafood stock. Bring to a boil. Reduce heat to medium and cook down for about 30 minutes. Do not cover with a lid. Add shrimp stir for a few minutes until shrimp are pink and cooked through.
Season with salt and pepper. Taste and adjust seasoning. Serve immediately with rice.
Recipe for
VATAPA
Preparation time - 45 minutes
Cooking time: 30 minutes
Serves 4
Shopping list
½ lb dried salt cod (no skin or bones)
½ cup small dried shrimp
¼ cup cashews
¼ cup plain, unsalted peanuts
3 green onions
2 dried red chillies
½ tbs chopped garlic
1″-piece ginger root
5 slices white bread thinly sliced
1 can coconut milk
1/2 cup dende (palm oil)
1 small onion, finely chopped (to yield 1 cup)
1 large can crushed tomatoes
3 cups fish stock
½ lb raw medium shrimp, peeled and deveined
1 tsp salt
½ tsp freshly ground black pepper
To serve – Brazilian style cooked rice
Preparation:
Dried shrimp – Soak in tap water and set aside for about 10-15 minutes. Squeeze all water out before using.
Bread: Cut the bread into thin slices.
Cod - Place salted cod in a saucepan; covered with 2″ cool tap water. Bring to boil. Simmer for 5 minutes and drain. Repeat the process twice more to get rid of all excess salt. Finely shred and set aside.
Ginger – roughly chop and set aside.
Green onions – Get rid of roots. Roughly chop, discarding the green leaves.
Shrimp Paste – To a food processor capable of making fine pastes, add dried shrimp, red palm oil, cashews, peanuts, scallions, red chilli, ginger & garlic. Process to a paste and set aside.
Bread & coconut milk paste - Soak the bread slices in coconut milk and set aside for 10-15 minutes. Add the soaked bread and coconut milk to a food processor, purée and set aside.
Method:
Heat oil in over medium-high heat. Add onion and sauté until soft, about 10 minutes.
Add the shrimp paste and sauté for a few minutes until fragrant, about 2 minutes.
Add the crushed tomatoes and simmer for about 5-10 minutes until the mixture begins to simmer and bubble.
Add cod, bread paste, and seafood stock. Bring to a boil. Reduce heat to medium and cook down for about 30 minutes. Do not cover with a lid.
Add shrimp stir for a few minutes until shrimp are pink and cooked through.
Season with salt and pepper. Taste and adjust seasoning.
Serve immediately with rice.
Enjoy!
