Spicy Brazilian Fish Soup with Coconut Milk

Name: Spicy Brazilian Fish Soup with Coconut Milk (Vatapa)
Yield: Makes 10 First-Course Servings
Cuisine: United States
Ingredients: salt and pepper; 2 tablespoons finely chopped cilantro leaves; salt and pepper; 1 quart chicken broth; 2 cups coconut milk; juice of 2 limes; ¼ cup dried shrimp, ground to a powder,* 2 tablespoons (optional); 3 Thai chilies or 6 Jalapeño chilies, cut in half lengthwise, seeds removed, finely chopped; 6 medium-size tomatoes, peeled, seeded, and coarsely chopped, or 3 cups canned, seeded and drained; a ½-inch slice of fresh ginger, peeled and finely chopped; 3 Thai chilies or 6 Jalapeño chilies, cut in half lengthwise, seeds removed, finely chopped; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 3 tablespoons safflower oil; ½ cup shelled raw peanuts or cashews or ⅓ cup peanut or cashew butter; ½ cup shelled raw peanuts or cashews or ⅓ cup peanut or cashew butter; ½ cup shelled raw peanuts or cashews or ⅓ cup peanut or cashew butter; ½ cup shelled raw peanuts or cashews or ⅓ cup peanut or cashew butter; 1 pound large shrimp, peeled and deveined; 1 pound large shrimp, peeled and deveined; 2 pounds fish fillets, bones and skin removed

Vatapa

Preparation info

Makes
10
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I first tasted a stewlike version of vatapa in a Brazilian restaurant in Manhattan. Vatapa combines so many of the flavors I love in soups—a delicate sweetness from peanuts; the spicy flavors of hot peppers, ginger, and cilantro; and the suave creaminess of coconut milk.

In traditional versions an intensely flavored sauce is made in advance and chunks of cut-up whole fish (or chicken) are simmered in it at the last minute. This lighter soup is made with filleted fish s

Ingredients

Americas
United States
Manhattan
Starter
Soup
Gluten-free
Spicy

Ingredients

Method