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Vatapa Fish Soup W/Coconut Milk-Part 1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Dende Oil -- * See Note
-- or safflower oil
1 Large onion -- finely chopped
3 Cloves garlic -- minced
1 Tablespoon grated fresh ginger
4 Small jalapeno chiles -- stemmed
-- seeded/ finely chopped
6 plum tomatoes -- peeled
-- seeded/ coarsely chopped
Juice of 2 limes
1/3 Cup Dried Shrimp -- **
-- ground to a powder
1/3 Cup cashew or peanut butter
2 Cups chicken stock
-- homemade or canned
2 Cups coconut milk
1/2 Bunch cilantro -- leaves only
-- finely chopped
1 Teaspoon salt
1 Dash Tabasco -- or to taste
2 Pounds fish fillets
-- bones and skin removed
-- cut into 1 inch cubes
1 Pound large cooked shrimp
-- cut into 1/2 inch chunks
6 Sprigs cilantro -- (6 to 8)
-- for garnish (optional)
2 limes -- cut into wedges
In a large stock pot, heat the dende oil over mediumlow
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.
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