**Vatapa (Brazilian Shrimp and Fish Coconut Stew)** Transport yourself to summer nights with vatapa, a popular Brazilian seafood stew made with shrimp, fish fillets, coconut milk, and dende oil.

Used in Brazilian and West African cooking palm or dende oil is made from the kernel of the palm fruit. The oil is thick and red-orange in color with a nutty flavor and high in saturated fat. Use to flavor stews and sauces, even used in some dessert recipes.

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Ingredients

• cup dried shrimp
• 1/4 cup dende or olive oil, plus 1 tablespoon
• 2 Spanish onions, small dice
• 2 cloves garlic, chopped
• 1 fresh jalapeno, finely chopped
• 1 cup cashew nuts, finely chopped
• 1 cup blanched almonds, finely chopped
• 1 cup fish stock or clam juice
• 3 cups coconut milk
• 1 8-10 ounce sea bass fillet
• 1 pound medium-size shrimp, shelled and deveined
• 1/4 cup Chopped Cilantro

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Directions

1. Soak the dried shrimp in warm water, for 10 minutes.

   Drain the shrimp, puree them in food processor or blender, and set aside.

2. Heat the 1/4 cup of dende oil or olive oil in an IMUSA sauté pan

   and sauté the onions, garlic, jalapeno, cashews, almonds, and

   pureed dried shrimp for 10 minutes.

3. Add the fish stock and coconut milk and simmer for 5 minutes.

   Add the sea bass and poach it in the sauce for about 12 minutes

   until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.

4. Drizzle with the remaining 1 tablespoon dende oil and serve

   with white rice.

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This Recipe Courtesy Of The Latin Kitchen

bon appetit