Brazilian Shellfish Chowder à La Vatapà

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This recipe came about because of a miracle called leftovers. I had some of the Vatapà base in the refrigerator but not enough shrimp to make the dish again. So I poached what few shrimp I had left, cut them up and added them to the base, thinned it a bit, and voilà–chowder. It was so good that I retraced my steps to come up with this recipe for Vatapà chowder without having to make Vatapà. The shrimp stock gives the soup its distinctive flavor.