Vatapa - Brazilian Seafood Stew
|Dried shrimp||2 Cup (32 tbs)|
|Onion||1 , thinly sliced|
|Serrano chiles||3 , minced (seeded)|
|Garlic||2 Clove (10 gm), chopped|
|Crushed red pepper||1⁄2 Teaspoon|
|Coconut milk||3 Cup (48 tbs)|
|Whole tomatoes||16 Ounce, chopped (drained)|
|Salt||1 1⁄2 Teaspoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Natural peanut butter||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Raw shrimp||1 Pound (shelled & deveined)|
|Cod fillets||1 Pound, cut to 1 1/2" pieces|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
Cover dried shrimp with warm water.
Allow to stand 15 mins.
Mince shrimp & reserve.
Cook & stir onion, chiles, garlic, paprika & red pepper in 2 tb oil in Dutch oven over med-heat until onion is tender.
Stir in coconut milk, tomatoes, salt & reserved dried shrimp.
Heat to boiling then reduce heat.
Simmer uncovered 15 mins.
Stir in bread crumbs & peanut butter until well blended.
Mixture should be the consistency of thick sauce.
Keep warm over low heat.
Heat 3 tb oil in skillet until hot.
Cook & stir raw shrimp in oil over med-heat until pink for 3 mins.
Remove shrimp to sauce mixture with slotted spoon.
Add more oil to skillet if necessary.
Cook & stir fish until it flakes easily with fork.
Gently stir fish into sauce mixture.
Sprinkle with cilantro then serve with salsa if desired.