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Vatapá de peixe com alho, fish cooked in creamy coconut milk served with lime and cilantro
Coconut Fish in Garlic Sauce with Lime and Cilantro

Brazilian Fish Stew with Coconut & Garlic (Vatapá)

Author: Flavelo
Recipes Main Courses
Vatapá is the culinary crown of Bahia state, capturing the essence of Afro-Brazilian culture. This thick, creamy stew, thickened with bread, is a close relative of 'Moqueca'. While dende oil (palm oil) is the traditional base, this lighter, garlic-forward version uses olive oil and coconut milk, letting the delicate flavor of the fish shine. A rich, filling dish with sunny flavors.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Blender (for the bread base)
  • Large pot

Allergen Information

⚠️ Fish
⚠️ Wheat
⚠️ Coconut

Instructions

1 ✓

Soak the bread in half of the coconut milk (about 3/4 cup) for a few minutes until absorbed.

Tip: The starch from the bread will thicken the sauce, replacing a traditional flour roux.
2 ✓

Blend the soaked bread, the remaining coconut milk, chili paste, and cilantro stems in a blender until smooth.

Tip: Cilantro stems are packed with flavor, don't throw them away! Save the leaves for garnish.
3 ✓

Cube the fish, season with salt, pepper, and juice from half the lime.

Tip: The acidic marinade helps tenderize the fish.
4 ✓

In a pot, heat the olive oil and sauté the crushed garlic until fragrant (don't let it brown). Add the fish and sear until opaque (2-3 minutes).

5 ✓

Pour in the blended coconut-bread mixture and the water. Simmer over medium heat, stirring frequently for 10 minutes until thickened.

Tip: Stir constantly because the bread thickener tends to stick to the bottom!
6 ✓

Once done, squeeze in the remaining lime juice and garnish with cilantro leaves.

Tip: Adjust consistency with water; it should be like a thick chowder.

Recipe FAQ

What bread should I use?
Stale white bread or baguette is best. Remove the crusts to keep the sauce color bright.
What to serve it with?
Traditionally white rice and perhaps 'farofa' (toasted cassava flour).

Ingredients

  • 1 lb White Fish Fillet (Cod, Tilapia, or Snapper)
  • 13.5 oz Coconut Milk (1 can)
  • 3 slices White Bread (crusts removed)
  • 4 cloves Garlic
  • 1 tsp Chili Paste or Piri-Piri Sauce
  • 3 tbsp Olive Oil
  • 1 whole Lime
  • 1 bunch Fresh Cilantro
  • 0.5 cup Water (or fish stock)
  • 1 tsp Salt