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Vatapa Fish Soup W/Coconut Milk-Part 2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Christmas
Amount Measure Ingredient -- Preparation Method
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See Directions
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. 6
to 8 servings
* Note 1: Dende oil is Brazilian palm oil, available in
Latin American markets. Be sure to get the Brazilian rather
than the West African product, which is much heavier. Or use
half the amount of the West African palm oil and substitute
vegetable oil for the other half.
** Note : The ground dried shrimp that are used in
Brazilian dishes can occasionally be found in WestAfrican
markets, but the variety that is widely available in Chinese
markets will do nicely. The easiest way to grind them is in
a coffee grinder, if you have one which is reserved for
grinding spices. 6 servings
TOO HOT TAMALES SHOW #TH6168
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