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Vatapa




Source of Recipe


Michelle Mutrux, chef-owner of Wappo Bar Bistro


Recipe Introduction


Brazilian


List of Ingredients




1/8 cups of olive oil or dende oil
2 large yellow onions, sliced
3 cloves garlic
3 jalapeños, sliced
1 10-ounce can plum tomatoes
½ cup sliced ginger
1 cup roasted peanuts
2 ounces dried shrimp
1 cup lime juice
1 tablespoon paprika
1 bunch cilantro, chopped
1 pound peeled deveined prawns
1 pound fish filets cut into 1 1/2-inch cubes (snapper, monkfish, sea bass all work well)

Recipe



In a large heavy-bottomed sauce pan, heat oil, add the onions, garlic and jalapeños. Sauté until translucent.

Add coconut milk and plum tomatoes.

In a food processor fitted with a steel blade, combine the shrimp, ginger and peanuts and process until very fine. Add to the tomato mixture and simmer for 10 minutes.

Puree the sauce in the food processor or blender. The sauce should be smooth and thick.

Stir in the paprika, lime juice and cilantro. Taste for salt.

In a sauté pan heat the sauce with the combination of fish and prawns and cook over medium heat until the fish is fully cooked. Serve with steamed rice, black beans and fried banana, with a garnish of crushed peanuts and sprigs of fresh cilantro.

Serves 6-8.