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Vatapá (Brazilian Fish & Shrimp Stew)

Name: Vatapá (Brazilian Fish & Shrimp Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 pc Småfranska; 400 ml Kokosmjölk 18%; 70 g Jordnötter; 1 pinch Salt; 1 pinch Svartpeppar; 2 pc Vitlöksklyftor; 250 g Torskfilé; 250 g Räkor; 1 pc Gul lök; 2 tbsp Rapsolja; 1 pc Paprika, grön; 400 ml Krossade tomater; 1 tbsp Ingefära, färsk; 2 tbsp Koriander, färsk; 2 tbsp Palmolja / Dendê

Vatapá is a luxurious, creamy seafood stew that captures the vibrant coastal essence of Bahia, Brazil. Its foundation is a velvety, spiced paste of bread, coconut milk, and peanuts, which creates a rich, complex backdrop for the tender white fish and plump shrimp. A signature touch of dendê oil provides its striking golden-orange hue and an earthy depth that is distinctly Afro-Brazilian. The bright sting of lime and fresh herbs perfectly balances the stew’s luscious, peanut-infused richness. It is an exotic, deeply comforting dish that promises a true sensory journey.

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schedule

Förberedelsetid 20 min

timer

Tillagningstid 30 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 658 kcal

Protein 36g

Carbs 34g

Fat 43g

Instruktioner

5 steg

Förhindra att skärmen slocknar

Tear the bread into chunks and soak it in the coconut milk in a bowl until the bread is completely softened. Transfer the mixture to a blender along with the peanuts and blend until you achieve a smooth, thick paste.

2 pc Småfranska, 400 ml Kokosmjölk 18%, 70 g Jordnötter

While the bread is soaking, marinate the fish pieces and shrimp in a large bowl with the minced garlic, salt, and black pepper. Allow it to sit for at least 15 minutes to absorb the flavors.

1 pinch Salt, 1 pinch Svartpeppar, 2 pc Vitlöksklyftor, 250 g Torskfilé, 250 g Räkor

In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion and bell pepper until they are soft and fragrant, about 5-7 minutes. Stir in the tomatoes and cook until they break down slightly.

1 pc Gul lök, 2 tbsp Rapsolja, 1 pc Paprika, grön, 400 ml Krossade tomater

Pour the blended bread and peanut mixture into the pot, stirring constantly. Bring the sauce to a gentle simmer. Add the marinated fish and shrimp, along with the ginger, and let it cook for about 5-8 minutes until the seafood is opaque and cooked through.

1 tbsp Ingefära, färsk

Stir in the dendê oil, which will instantly dye the stew a beautiful orange color. Allow it to simmer for two more minutes, then remove from heat. Garnish generously with fresh cilantro before serving, traditionally accompanied by white rice or acarajé.

2 tbsp Koriander, färsk, 2 tbsp Palmolja / Dendê

lightbulb Kockens tips

Dendê (red palm) oil is essential for the authentic color and flavor of Bahian cuisine; if you must substitute it, use annatto oil, though the flavor profile will be different.

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Vatapá (Brazilian Fish & Shrimp Stew)

Förberedelsetid 20 min

Tillagningstid 30 min

Portioner 4

Ingredients

2 pc Småfranska

400 ml Kokosmjölk 18%

70 g Jordnötter

1 pinch Salt

1 pinch Svartpeppar

2 pc Vitlöksklyftor

250 g Torskfilé

250 g Räkor

1 pc Gul lök

2 tbsp Rapsolja

1 pc Paprika, grön

400 ml Krossade tomater

1 tbsp Ingefära, färsk

2 tbsp Koriander, färsk

2 tbsp Palmolja / Dendê

Nutrition Facts

Calories 658 kcal

Protein 36g

Carbohydrates 34g

Fat 43g

Instructions

1.
Tear the bread into chunks and soak it in the coconut milk in a bowl until the bread is completely softened. Transfer the mixture to a blender along with the peanuts and blend until you achieve a smooth, thick paste.

2 pc Småfranska, 400 ml Kokosmjölk 18%, 70 g Jordnötter
2.
While the bread is soaking, marinate the fish pieces and shrimp in a large bowl with the minced garlic, salt, and black pepper. Allow it to sit for at least 15 minutes to absorb the flavors.

1 pinch Salt, 1 pinch Svartpeppar, 2 pc Vitlöksklyftor, 250 g Torskfilé, 250 g Räkor
3.
In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion and bell pepper until they are soft and fragrant, about 5-7 minutes. Stir in the tomatoes and cook until they break down slightly.

1 pc Gul lök, 2 tbsp Rapsolja, 1 pc Paprika, grön, 400 ml Krossade tomater
4.
Pour the blended bread and peanut mixture into the pot, stirring constantly. Bring the sauce to a gentle simmer. Add the marinated fish and shrimp, along with the ginger, and let it cook for about 5-8 minutes until the seafood is opaque and cooked through.

1 tbsp Ingefära, färsk
5.
Stir in the dendê oil, which will instantly dye the stew a beautiful orange color. Allow it to simmer for two more minutes, then remove from heat. Garnish generously with fresh cilantro before serving, traditionally accompanied by white rice or acarajé.

2 tbsp Koriander, färsk, 2 tbsp Palmolja / Dendê

Kockens tips

Dendê (red palm) oil is essential for the authentic color and flavor of Bahian cuisine; if you must substitute it, use annatto oil, though the flavor profile will be different.

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