Cook and Scale
Vatapá (Bahian Shrimp and Bread Stew)
6 servings · 50 min total
A rich Bahian stew of shrimp, bread, peanuts, and cashews simmered in coconut milk and dende oil, thick and deeply savory.
Ingredients
- 600 g shrimp, peeled and deveined
- 200 g white bread, crusts removed
- 4 dl coconut milk
- 3 dl fish stock
- 100 g peanuts, ground
- 50 g cashews, ground
- 1 onion, chopped
- 3 garlic, minced
- 1 tomato, chopped
- 3 tbsp dende oil
- 1 fresh chilli, chopped
- 4 tbsp fresh cilantro, chopped
- 1 tsp ground ginger
- salt to taste
Contains: Gluten, Tree nuts, Peanut, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blend the bread-nut paste — Soak the bread in the fish stock until soft, then blend with the ground peanuts and cashews into a thick paste.
- 2.
Sauté the aromatics — Sauté the onion, garlic, tomato, and chili in the dende oil until softened and fragrant.
- 3.
Cook the shrimp — Add the shrimp and cook for 4-5 minutes until just pink, then stir in the ginger and the bread-nut paste.
- 4.
Simmer until thick and creamy — Pour in the coconut milk, season with salt, and simmer gently for 15 minutes, stirring often, until thick and creamy.
- 5.
Garnish with cilantro — Garnish with fresh cilantro and serve hot with white rice.