Vatapa Fish Soup with Coconut Milk

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 3 tbl dende oil see * Note 1
• (or use safflower oil)
• 1 lrg Onion finely chopped
• 3 x garlic cloves minced
• 1 tbl Grated fresh ginger
• 4 sm Jalapeno chiles stemmed, seeded,
• and finely chopped
• 6 x plum tomatoes peeled, seeded,
• and coarsely chopped
• Juice of 2 limes
• 1/3 cup Dried Shrimp see * Note 2,
• ground to a powder
• 1/3 cup cashew or Peanut butter
• 2 cup chicken stock, homemade
• (or best-quality canned chicken stock)
• 2 cup coconut milk
• 1/2 bn cilantro, leaves only finely chopped
• 1 tsp salt
• 1 dsh Tabasco sauce or to taste
• 2 lb Fish fillets bones, skin removed,
• cut into 1" cubes
• 1 lb Large cooked Shrimp cut 1/2" chunks
• 6 x cilantro sprigs - (to 8) for garnish (optional)
• 2 x limes cut into wedges

[edit] Directions

• In a large stock pot, heat the dende oil over medium-low heat.
• Add the Onion, garlic, ginger, and chiles.
• Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened.
• Add the tomatoes, lime juice, ground Shrimp, and cashew butter and stir together for 1 minute more.
• Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth.
• Add the coconut milk, cilantro, salt, and Tabasco.
• When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer.
• Place the pan over medium-low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer.
• Cook for about 8 minutes, or until the fish is opaque, adding the Shrimp for the last 2 minutes of simmering time.
• Distribute the fish evenly among 6 or 8 bowls.
• Taste the broth for seasoning and pour over the fish.
• Squeeze a wedge of lime over each bowl and drop it in.
• Garnish with cilantro sprigs, if desired, and serve.

[edit] Other Links

[edit] See also