Saucepan@saucepan · Shared this recipeFollowBrazilian · sideVatapáA Brazilian stew from Bahia thickened with bread and enriched with coconut milk, dendê oil, shrimp, nuts, and salt cod.servings8Original recipe on tasteatlas.comKeep this recipeAdd a copy of Vatapá to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients8 servingsBack to 8 servings1 lb day-old French or Italian white bread, 450g1 cup canned or homemade coconut milk, 240 ml1 cup dendê oil, 240 ml1 cup finely chopped onion, 60g0.25 cup good-quality large dried shrimp, 20g, whole0.25 cup ground cashew nuts, 30g0.25 cup ground peanuts, 30g0.5 cup good quality small dried shrimp, 50g, ground, heads and tails removedsalt to taste0.25 lb cooked and shredded salt cod, 110g, bacalhau3 cup fish stock, 720 ml1 tbsp freshly grated gingerStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the bread into a large mixing bowl and tear it into rough pieces. Pour the coconut milk over the bread and allow it to soak until the bread becomes soft. Once softened, blend the mixture in a blender or food processor until smooth, then set it aside.2Step 2: Warm the dendê oil in a large, heavy saucepan. Add the onions and whole shrimp, cooking them until the onions become translucent but not brown.3Step 3: Introduce the ground cashews and peanuts, followed by the ground shrimp. Stir well to ensure everything is evenly mixed. Season with salt to your liking.4Step 4: Gradually incorporate the bread and coconut milk mixture into the saucepan, mixing thoroughly. Then, add the salt cod and fish stock.5Step 5: Lower the heat and continue to cook, stirring regularly to prevent the sauce from sticking to the bottom of the pan. Cook until the stew has reduced and thickened.6Step 6: Remove the saucepan from the heat. Stir in the grated ginger and transfer the mixture to a large serving dish.getsaucepan.com/r/b3f0a209-9aa4-4add-be42-2a3a33b22e9c · Original: https://www.tasteatlas.com/vatapa/recipe
