Fish Purée with Coconut Milk

Vatapá is a classic dish from Brazil’s Bahia region. It is a purée of fish, bread, coconut milk, prawn stock, cashews, peanuts, onions, tomatoes, dendê oil, ginger and dried shrimp. The dried shrimp found outside Brazil carries more shell than meat and by the time it’s ground it becomes very gritty. So I make a version without it and it is just as delicious. In Brazil, vatapá is mostly used as a spread or a filling for acarajé (I use it as a dip). Here, I use it