BRAZILIAN SEAFOOD STEW-VATAPA
This is a hot and spicy codfish and shrimp stew which comes from Bahia, a coastal region, where foods have been influenced by Africans who were brought to Brazil. Recipe from Recipegoldmine.
Provided by daisygrl64
Categories Brazilian
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
- Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
- Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.
Nutrition Facts : Calories 620.4, Fat 46.1, SaturatedFat 22.3, Cholesterol 110.8, Sodium 654.4, Carbohydrate 23.7, Fiber 5.7, Sugar 12.6, Protein 34
BRAZILIAN SEAFOOD STEW
If you are a seafood lover - this is the stew for you. It uses white fish filets (snapper or roughy or your choice) and shrimp in a coconut milk and tomato base. Recipe is from Epicurious.
Provided by DailyInspiration
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons oil and lime juice in a large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
- Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; saute 5 minutes. Mix in tomatoes, coconut milk, half of the cilantro and half of the green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season sew with salt and pepper. Transfer to a bowl and sprinkle with remaining cilantro and green onions.
Nutrition Facts : Calories 421.5, Fat 17.7, SaturatedFat 7.4, Cholesterol 195.5, Sodium 639.6, Carbohydrate 29.8, Fiber 2.4, Sugar 23.6, Protein 35.7
ELIZABETH'S BRAZILIAN SEAFOOD STEW
A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad.
Provided by Expat in Holland
Categories Brazilian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
- and black pepper. Cover and refrigerate 20 minutes.
- In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
- In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
- Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
- Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
- Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
- Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
- Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!
Nutrition Facts : Calories 479, Fat 29.7, SaturatedFat 19.4, Cholesterol 178.4, Sodium 2016.7, Carbohydrate 26.9, Fiber 5.4, Sugar 11.3, Protein 32.5
BRAZILIAN PRAWN VATAPA
Make and share this Brazilian Prawn Vatapa recipe from Food.com.
Provided by Lil Ms Tropical
Categories Brazilian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put breadcrumbs in a bowl and stir in the coconut milk and leave to soak for about 30 minutes. Then puree in food processor. Set aside.
- Peel fresh prawns and put shells with fish stock and tomatoes into pan bring to the boil and simmer for 30 minutes then strain.
- In a food processor put the onion, chilli, dried shrimps and mix up until quite mushy, put thismix into a large fry pan with the palm oil and cook over a low heat.
- Grind the peanuts and cashews in the food processor. Add this to the pan of onion mix. Stir in the breadcrumb puree and prawn stock and boil and stir for about 5 minutes then add the coconut cream, lime joice, prawns and garnish with fresh coriander.
Nutrition Facts : Calories 685.9, Fat 44.9, SaturatedFat 17.2, Cholesterol 158.5, Sodium 1012.4, Carbohydrate 46, Fiber 4.8, Sugar 16.3, Protein 30.6
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