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Loading...Vatapá is a creamy seafood stew from the Bahia region of northeastern Brazil, blending bread, coconut milk, peanuts, cashews, and dendê palm oil into a rich, golden sauce. Traditionally served over rice with farofa (toasted manioc flour), it delivers layers of savory, nutty, and mildly spicy flavors with tender shrimp and flaky white fish.
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 30 gFat
- 11 gSaturated Fat
- 30 gCarbs
- 4 gFiber
- 6 gSugar
- 36 gProtein
- 720 mgSodium
- 780 mgPotassium
- 160 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the seafood and marinade
- 1 lb raw shrimp, peeled and deveined
- 1 lb firm white fish (cod or halibut), cut into 1.5-inch chunks
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh lime juice
- 2 garlic cloves, minced
For the cashew-peanut paste
- 4 thick slices day-old French bread, torn
- 1 cup warm whole milk
- 3/4 cup roasted unsalted peanuts
- 1/2 cup raw cashews
- 1 can (14 oz) full-fat coconut milk
- 1/4 cup fresh cilantro, packed
For the stew base
- 1/4 cup dendê (red palm oil), or substitute with olive oil plus 1/2 tsp sweet paprika
- 2 tbsp olive oil
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 medium Roma tomatoes, seeded and chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 small malagueta or habanero pepper, seeded and minced (optional)
For finishing and serving
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Cooked white rice, for serving
- Toasted manioc flour (farofa), for serving
- Lime wedges, for serving
Directions
- Season the shrimp and fish with salt, pepper, lime juice, and minced garlic; refrigerate while you prepare the base.
- Soak the torn bread in warm milk for 10 minutes, then squeeze out excess liquid. Transfer to a blender along with peanuts, cashews, coconut milk, and cilantro; blend until completely smooth and creamy, about 90 seconds, scraping down as needed.
- Heat dendê and olive oil in a large heavy pot over medium heat until shimmering. Add onions and bell pepper and sauté until softened, about 6 minutes. Stir in garlic, ginger, tomatoes, cumin, paprika, and minced malagueta pepper; cook until tomatoes break down, about 5 minutes.
- Pour the blended cashew-peanut paste into the pot and stir well to combine. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking, and cook until the sauce thickens and deepens in color, about 12-15 minutes.
- Add the marinated fish chunks to the simmering sauce and cook gently for 4 minutes, then add the shrimp and continue cooking until the shrimp are pink and opaque and the fish flakes easily, another 3-4 minutes. Do not boil vigorously once seafood is added.
- Taste and adjust seasoning with salt and pepper. Stir in most of the chopped cilantro and parsley, reserving some for garnish.
- Ladle the stew into bowls over a bed of warm white rice, sprinkle with farofa, the reserved herbs, and serve immediately with lime wedges on the side.
Cook’s Notes
- Authentic dendê (red palm oil) gives the stew its signature deep orange-red color and earthy flavor; look for it at Brazilian, Caribbean, or African markets. If substituting, add a pinch of turmeric for color.
- Use day-old, slightly stale bread so it absorbs the milk without turning gummy—fresh bread will make the sauce gluey.
- For a milder dish, omit the malagueta pepper; for traditional Bahian heat, leave the seeds in and add a second pepper.
- Leftovers keep refrigerated for up to 2 days; reheat gently over low heat, adding a splash of coconut milk to loosen the sauce.
- Serve with traditional accompaniments: fluffy white rice, farofa (toasted manioc flour), and a simple salad of sliced tomatoes, onions, and cilantro dressed with lime juice.
