Vatapa Fish Soup with Coconut Milk

Vatapa Fish Soup with Coconut Milk Recipe from Brazil

Region / culture: Brazil | Servings: 6

Introduction

Vatapa Fish Soup with Coconut Milk is a traditional Brazilian dish that is rich in flavor and texture. This creamy and spicy soup is made with a combination of fish fillets, shrimp, coconut milk, and a variety of aromatic spices. It is a comforting and satisfying meal that is perfect for any occasion.

History

Vatapa Fish Soup with Coconut Milk has its origins in the Bahia region of Brazil. It is a popular dish that is often served during festive occasions and celebrations. The recipe has been passed down through generations and has evolved over time to include a variety of ingredients and flavors.

Ingredients

3 tbsp dende oil (or use safflower oil)
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
4 small jalapeno chiles, stemmed, seeded, and finely chopped
6 plum tomatoes, peeled, seeded, and coarsely chopped
juice of 2 limes
0.33 cup dried shrimp, ground to a powder
0.33 cup cashew or peanut butter
2 cups homemade chicken stock (or best-quality canned chicken stock)
2 cups coconut milk
0.5 bunch cilantro, leaves only, finely chopped
1 tsp salt
1 dash tabasco sauce, or to taste
2 lb (907 g) fish fillets, bones and skin removed, cut into 1-inch cubes
1 lb (454 g) large cooked shrimp, cut into 0.5-inch chunks
6 cilantro sprigs (optional, for garnish)
2 limes, cut into wedges

How to prepare

In a large stock pot, heat the dende oil over medium-low heat.
Add the onion, garlic, ginger, and chiles.
Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened.
Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more.
Begin adding the chicken stock, 0.5 cup at a time, stirring all the time to keep the mixture smooth.
Add the coconut milk, cilantro, salt, and tabasco.
When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place the fish in a single layer.
Place the pan over medium-low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer.
Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time.
Distribute the fish evenly among 6 or 8 bowls.
Taste the broth for seasoning and pour it over the fish.
Squeeze a wedge of lime over each bowl and drop it in.
Garnish with cilantro sprigs, if desired, and serve.

Variations

You can add vegetables such as bell peppers, carrots, or spinach to the soup for added nutrition and flavor.
For a vegetarian version, you can substitute tofu for the fish and shrimp.

Cooking Tips & Tricks

Be sure to use fresh fish fillets and shrimp for the best flavor and texture.

- Adjust the amount of jalapeno chiles and tabasco sauce to suit your taste preferences.

- To save time, you can use store-bought chicken stock instead of homemade.

- Garnish the soup with fresh cilantro and lime wedges for a burst of freshness.

Serving Suggestions

Serve the Vatapa Fish Soup with Coconut Milk with a side of white rice or crusty bread for a complete meal.

Cooking Techniques

Be sure to simmer the soup gently to prevent the fish from overcooking and becoming tough.

Ingredient Substitutions

If you cannot find dende oil, you can use vegetable oil as a substitute.

- Cashew butter can be replaced with almond butter or sunflower seed butter.

Make Ahead Tips

You can prepare the broth mixture ahead of time and refrigerate it until ready to use. Simply reheat and add the fish and shrimp before serving.

Presentation Ideas

Serve the Vatapa Fish Soup with Coconut Milk in individual bowls garnished with fresh cilantro and lime wedges for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 25g per serving

- Saturated Fat: 18g per serving

Proteins

- Protein: 30g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Vitamin C: 20% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains: Fish, Shellfish, Peanuts

Summary

This dish is a good source of protein and healthy fats. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Vatapa Fish Soup with Coconut Milk is a delicious and comforting dish that is perfect for any occasion. This creamy and spicy soup is packed with flavor and nutrition, making it a satisfying meal option for the whole family. Enjoy this traditional Brazilian recipe with your loved ones today!

How did I get this recipe?

I can still picture the first time I came across this recipe for Vatapa Fish Soup with Coconut Milk. It was a warm summer day in Brazil, and I was wandering through the marketplace in search of fresh ingredients for dinner. As I strolled past the stalls filled with colorful fruits and vegetables, my eyes landed on a small, weathered book lying on a table.

Intrigued, I picked up the book and flipped through its pages. It was filled with handwritten recipes, passed down from generation to generation. My curiosity piqued, I decided to purchase the book and take it home with me.

That evening, as I sat at my kitchen table, I poured over the recipes in the book. Each one seemed more delicious than the last, but one in particular caught my eye - Vatapa Fish Soup with Coconut Milk. The combination of fresh fish, creamy coconut milk, and aromatic spices sounded like a match made in culinary heaven.

Determined to master this recipe, I set out to gather the ingredients the next day. I visited the local fishmonger for the freshest catch of the day, picked up a few coconuts from the market, and stocked up on the necessary herbs and spices.

Back in my kitchen, I followed the recipe word for word, taking care to measure each ingredient precisely. The scent of coconut milk simmering on the stove filled the air, intertwining with the aroma of freshly caught fish and fragrant spices. As the soup bubbled away, I couldn't help but feel a sense of accomplishment and excitement.

Finally, the moment of truth arrived. I ladled a steaming bowl of Vatapa Fish Soup into a bowl and took a tentative sip. The flavors exploded on my tongue - the richness of the coconut milk, the sweetness of the fish, and the warmth of the spices danced together in perfect harmony. It was a taste sensation like no other.

From that day on, Vatapa Fish Soup became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for a cozy night in by myself. Each time, the dish would transport me back to that warm summer day in Brazil, where I first discovered the magic of this recipe.

Over the years, I continued to perfect my version of Vatapa Fish Soup with Coconut Milk. I added my own touches here and there, adjusting the spices to suit my taste and experimenting with different types of fish. But no matter how many times I made it, the dish never failed to impress.

As I grew older, I began to share the recipe with my friends and family, passing on the tradition of Vatapa Fish Soup from one generation to the next. I taught my grandchildren how to make it, showing them the importance of using fresh, high-quality ingredients and cooking with love and care.

Now, whenever I make Vatapa Fish Soup with Coconut Milk, I can't help but smile as I remember that fateful day in the marketplace. It was there that I stumbled upon a recipe that would become a cherished part of my culinary journey, a recipe that has brought me joy, satisfaction, and a deep connection to my Brazilian roots.

And as I sit down to enjoy a bowl of Vatapa Fish Soup with my loved ones, I am filled with gratitude for the serendipitous moment that led me to this delicious and unforgettable dish.