Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Vatapá served with fish, coconut milk, and fresh herbs
Brazilian Fish Vatapá

Classic Brazilian Vatapá with Fish and Peanuts

Author: Flavelo
Recipes Main Courses
Classic Vatapá is one of Brazil's most iconic dishes, starting its journey as ritual food in Afro-Brazilian Candomblé ceremonies. It's neither a soup nor a stew, but an incredibly rich, creamy paste containing ground cashews, dried shrimp powder (traditionally), and dendê oil. The texture sits somewhere between a pottage and a pâté, and it often serves as the filling for famous acarajé bean fritters.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Food Processor: For pureeing ingredients.
  • Heavy-bottomed pot: To prevent the thick cream from burning.
  • Wooden spoon: For constant stirring.

Allergen Information

⚠️ Fish
⚠️ Peanuts
⚠️ Tree Nuts (Cashews, Coconut)
⚠️ Wheat

Instructions

1 ✓

Soak the bread in the water (or fish stock) for 10 minutes until fully saturated.

Tip: Bread acts as the thickener here (instead of a roux), ensuring a smooth texture.
2 ✓

Place the onion, garlic, tomatoes, chili, ground peanuts, cashews, and soaked bread (with liquid) into a blender. Puree until smooth.

Tip: The oil content of the nuts and the bread starch create a stable emulsion.
3 ✓

Heat the oil in a pot and pour in the pureed paste. Cook over medium heat, stirring constantly, for 10-15 minutes until it thickens and the color deepens.

Tip: Constant stirring is important because the thick paste can easily 'spit' hot steam and burn.
4 ✓

Pour in the coconut milk, bring to a boil, then reduce heat to low.

Tip: Coconut milk fat softens the flavors and adds a glossy sheen.
5 ✓

Cut the fish into bite-sized cubes, season with salt and pepper, and add to the sauce. Simmer for 8-10 minutes until the fish is tender.

Tip: We cook the fish gently in the simmering liquid (poaching) so it doesn't dry out.
6 ✓

Before serving, squeeze in the lime juice and stir in chopped cilantro.

Tip: Lime acidity cuts through the fatty, nutty richness, balancing the flavors.

Recipe FAQ

What if I don't have dendê oil?
Although the flavor is unique, you can substitute olive oil mixed with a little annatto (or paprika) for color.
Can I freeze it?
Yes, but the coconut milk might separate upon thawing. Reblend or stir vigorously when reheating.

Ingredients

  • 1 lb Cod Fillets
  • 1 can (13.5 oz) Coconut Milk
  • 5 oz White Bread (crusts removed)
  • 3/4 cup Water (or Fish Stock)
  • 1/4 cup Roasted Peanuts (unsalted, ground)
  • 1/4 cup Cashews (ground)
  • 4 cloves Garlic
  • 1 pc Onion
  • 2 pc Tomatoes
  • 1 pc Chili Pepper (fresh)
  • 3 tbsp Olive Oil (or Dendê Oil)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 pc Lime
  • 1 bunch Fresh Cilantro