In a recent episode of No Reservations, Anthony Bourdain was thoroughly enjoying Vatapá, a classic Brazilian dish with African origins. Vatapá is a thick pureed seafood stew with coconut, jalapeño and peanuts and then a few variable ingredients such as breadcrumb or cornmeal, fresh lime, cilantro, tomatoes and ginger.
How could I not make this?
Little did I know how easy it would be to make. For Mother’s day I had gotten a Vitamix blender so this would be the perfect recipe to try it out!
I whipped some up and what a treat! Salty briny seafood, hint of sweet coconut and spicy kick from jalapeño was such a welcome break from the norm. I loved the creamy texture akin to polenta and the big chunks of fish and shrimp.
Originally I was going to simply use the shrimp but my dad had gone fishing and brought home some fabulous white flounder fillets (and a cobia which I am SO excited about. Recipe to follow.) My husband and I loved the tender fish so much we even went back for seconds.
Next time I will try adding 1 tablespoon of ginger and 1 to 2 cups of chopped tomatoes. I can’t wait to make it again soon.
Gluten, Egg, Dairy, Sugar Free
Makes 7 cups
2 Tbsp coconut oil or EVOO
2 onion, chopped
1 lb shrimp, peeled and deveined, divided
2 – 3 cloves garlic, chopped
1 jalapeño pepper, chopped
1 1/2 teaspoons of turmeric (for color. Palm oil is traditionally used.)
1/3 cup peanut butter or cashew butter
Zest and juice of 1/2 lime
1 1/2 to 2 cups veggie stock or water
1 cup cornmeal
Salt and pepper, to taste
1 14.5 oz can light coconut milk
1/2 pound white fish fillets such as flounder or cod
A few dashes of hot sauce
Handful fresh cilantro
1. Place the onion, 1/2 cup shrimp, garlic, turmeric, jalapeño, nut butter, lime zest, cornmeal and broth in food processor or blender and puree well.
2. Heat the oil in a large saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through, about 7 to 10 minutes adding more broth as needed.
3. Pour in coconut milk and simmer for 2 minutes.
4. Stir in the remaining shrimp, fish and lime juice and simmer another 5-6 minutes, or until seafood is almost cooked through.
5. Remove from heat, stir in cilantro.
|Amount Per Cup|
|Total Fat||12.2 g|
|Saturated Fat||5.1 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||0.6 g|
|Total Carbohydrate||18.6 g|
|Dietary Fiber||2.5 g|
|Vitamin A||4.1 %|
|Vitamin B-12||26.1 %|
|Vitamin B-6||11.6 %|
|Vitamin C||6.9 %|
|Vitamin D||24.6 %|
|Vitamin E||6.6 %|
|Pantothenic Acid||4.8 %|
|*Percent Daily Values are based on a 2,000 calorie diet.|
|Your daily values may be higher or lower depending on your calorie needs.|