Brazilian Vatapa

Directions

1. 1

   Soak the bread into the coconut milk

   Let the stale bread slices soak fully in the coconut milk until completely soft and starting to fall apart - this bread is the traditional thickener for vatapa, so give it enough time to break down properly rather than rushing the blend.

2. 2

   Cook the aromatics

   Heat the palm oil in a pot and cook the diced onion and minced garlic for 5-6 minutes until softened, then stir in the grated ginger for another minute.

3. 3

   Blend the thickening base

   Blend the soaked bread and coconut milk together with the ground peanuts and cashews until completely smooth - this creamy puree is what gives vatapa its signature thick, rich texture.

4. 4

   Combine and simmer

   Pour the blended mixture into the pot with the cooked onions, stirring to combine, and simmer over low heat for 10-12 minutes, stirring frequently since the ground nuts can catch on the bottom.

5. 5

   Add the seafood in stages

   Add the cubed fish first and simmer for 5 minutes, then add the shrimp and cook for 4-5 more minutes, just until everything turns opaque and cooked through - overcooking the seafood here will make it tough against the creamy sauce.

6. 6

   Season and serve

   Season with salt to taste and serve hot over rice, spooning the thick, nutty sauce generously over each portion.