Fish and Shrimp Stew: Vatapa de Peixe e Camarao Recipe

Name: Fish and Shrimp Stew: Vatapa de Peixe e Camarao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried shrimp; 2 tablespoons olive oil; 2 cups chopped onion; 1/2 cup ground, toasted cashew nuts; 1/2 cup ground, toasted blanched almonds; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 tablespoon minced, seeded red chile peppers; 4 cups fish or shrimp stock; 1 (14-ounce) can coconut milk; 2 tablespoons fresh lime juice; 1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes; 1 pound shrimp, peeled and deveined; Salt and freshly ground black pepper; 1/2 cup chopped fresh cilantro leaves; 6 lime wedges, for garnish; Steamed long grain white rice, accompaniment

Servings: persons

1 cup dried shrimp
2 tablespoons olive oil
2 cups chopped onion
1/2 cup ground, toasted cashew nuts
1/2 cup ground, toasted blanched almonds
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced, seeded red chile peppers
4 cups fish or shrimp stock
1 (14-ounce) can coconut milk
2 tablespoons fresh lime juice
1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
1 pound shrimp, peeled and deveined
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro leaves
6 lime wedges, for garnish
Steamed long grain white rice, accompaniment

1
Soak the dried shrimp in warm water to cover for 15 minutes.
2
Drain, then puree in a blender or food processor.
3
Set aside.
4
Heat a Dutch oven or large pot over medium-high heat and add the olive oil.
5
Saute the onions, stirring often, until soft, 4 to 5 minutes.
6
Add the pureed shrimp and cook for 2 minutes.
7
Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute.
8
Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes.
9
Reduce the heat to medium.
10
Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes.
11
Add the shrimp and simmer until cooked through, 3 to 4 minutes.
12
Season, to taste, with salt and freshly ground black pepper.
13
Stir in 1/4 cup cilantro and remove from the heat.
14
Arrange a scoop of rice in the center of 6 large plates or soup bowls.
15
Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro.
16
Place 1 lime wedge on each plate and serve immediately.

706

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dried shrimp, 2 tablespoons olive oil, 2 cups chopped onion, 1/2 cup ground, toasted cashew nuts, and more.

Yes, Fish and Shrimp Stew: Vatapa de Peixe e Camarao falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish and Shrimp Stew: Vatapa de Peixe e Camarao

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