RCI-SF.005.0069.001
Vatapa Fish Soup with Coconut Milk
right|Vatapa Fish Soup with Coconut Milk
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- dende oil (or use safflower oil)3 tbsp
- 1 large
- 3 unit
- 1 tbsp
- jalapeno chiles stemmed4 smallseeded, and finely chopped
- plum tomatoes peeled6 unitseeded, and coarsely chopped
- 1 unit
- dried shrimp ground to a powder⅓ cup
- cashew or peanut butter⅓ cup
- chicken stock2 cupshomemade (or best-quality canned chicken stock)
- 2 cup
- bunch cilantro½ unitleaves only finely chopped
- 1 tsp
- tabasco sauce or to taste1 dash
- fish fillets bones2 lbskin removed, cut into 1" cubes
- large cooked shrimp cut ½" chunks1 lb
- 6 unit
- limes cut into wedges2 unit
Method
1
Heat dende oil in a large heavy pot over medium heat until shimmering, then add the finely chopped onion and cook for 3–4 minutes until softened and translucent.
2
Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant.
3
Stir in the finely chopped jalapeño chiles and cook for another minute to release their heat.
4
Add the coarsely chopped plum tomatoes and cook for 5–7 minutes, stirring occasionally, until they break down into a thick paste.
5
Stir in the ground dried shrimp and cashew or peanut butter until fully incorporated into the tomato mixture.
6
Slowly add the chicken stock, stirring constantly to avoid lumps, then bring the mixture to a gentle simmer.
7
Pour in the coconut milk, stirring to combine, and season with salt and a dash of Tabasco sauce to taste.
8
Add the fish fillets cubes to the simmering broth and cook gently for 5 minutes until the fish is nearly cooked through but still moist.
9
Stir in the cooked shrimp chunks and lime juice, then simmer for another 2–3 minutes until the shrimp is heated through and the fish is fully cooked.
10
Remove from heat and fold in the finely chopped cilantro leaves.
11
Ladle the vatapa into serving bowls and garnish with cilantro sprigs and lime wedges on the side.