Brazilian Shellfish Chowder à La Vatapà

Name: Brazilian Shellfish Chowder à La Vatapà
Yield: Serves 8
Cuisine: Brazil
Ingredients: ¼ cup toasted, unsweetened coconut, ground fine in the food processor; 1 cup diced, canned Italian plum tomatoes, 1 cup liquid reserved; 3 cups shrimp, chicken, or fish stock; 1 teaspoon salt; Fresh lemon juice (optional); 2 cups cooked shrimp, cut into ½-inch dice or 2 cups cooked crab meat, well picked over; ½ cup dry roasted peanuts, ground fine in the food processor; ½ cup (or to taste) coconut cream (canned Coco Lopez is fine); ¼ cup chopped fresh cilantro; 2 teaspoons (or to taste) chopped jalapeños; 2 garlic cloves, finely minced; 2 to 3 tablespoons grated fresh ginger; 6 cups diced onions; 4 tablespoons unsalted butter

Preparation info

Serves
8

Difficulty
Medium

Appears in

Back to Square One

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.

Ingredients

Americas
Brazil
Soup
Spicy
Gluten-free

Ingredients

Method