Vatapá
An Afro-Brazilian seafood specialty. A lot of ingredients and some work involved, yet well worth it.
| 3 | lb | Fish | Chunks of hard fish (cod) |
| 1 | lb | Shrimps | Cleaned, fresh or frozen |
| 2 | ea | Onions | Chopped |
| 1/2 | lb | Tomatoes | Skinless and seedless |
| Chilli Peppers | To taste | ||
| 2 | ea | Coconuts | |
| 6 | Tbsp | Water | |
| 1/2 | lb | Shrimps | Dried |
| 2 | Tbsp | Dendê Oil | |
| 1 | Tbsp | Rice Starch | |
| 1 | cup | Peanuts |
Open the coconuts, save the water and grate the white pulp. Fry onions and tomatoes with some chilli peppers. Add the fish chunks and fresh shrimps and cook, without water, in well covered pan.
Boil the ground coconut in the 6 tablespoons of water. Sieve and save the liquid. Grind the dried shrimps and peanuts in the food processor and add to the coconut liquid. Boil, adding a bit of the liquid of the cooking fish, and then sieve, saving the liquid. Season with salt and thicken with rice starch dissolved in some of the fish broth. Add the fish, shrimps and the coconut water to make a chunky, thick paste. Remove from heat and add the dendê oil.
Serve with white rice.