more amazing news

sexta-feira, 19 de setembro de 2014

Vatapá (Brazilian Shrimp Stew)

Share it Please


Enlarge Credit: Todd Coleman SERVES 6-8



INGREDIENTS


6 oz. dried salt cod

½ cup small dried shrimp

¼ cup cashews

¼ cup plain, unsalted peanuts

3 scallions, trimmed and thinly sliced

2 dried chiles de arbol, stemmed

2 garlic cloves

1 1″-piece ginger, peeled and thinly sliced crosswise

5 oz. white country bread, thinly sliced

1 14-oz. can coconut milk

½ cup dende (palm oil)

1 small onion, finely chopped

3 canned whole peeled tomatoes, crushed by hand

3 cups fish stock

8 oz. raw medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

Cooked rice, for serving



INSTRUCTIONS


1. Place cod in a 2-qt. saucepan; cover by 2″ with cold water. Boil for 20 minutes; drain. Repeat process twice more; finely shred and set aside. Purée dried shrimp, cashews, peanuts, scallions, chiles, garlic and ginger in a food processor; set shrimp paste aside. Combine bread and coconut milk in a food processor; let sit for 20 minutes. Purée; set bread paste aside.



2. Heat oil in a 4-qt. saucepan over medium-high heat. Add onion; cook until soft, about 13 minutes. Add shrimp paste; cook for 2 minutes. Add tomatoes; cook until broken down, about 6 minutes. Add cod, bread paste, and stock; boil. Reduce heat to medium; cook until reduced by one quarter, about 30 minutes. Add shrimp; cook until shrimp are pink and cooked through, about 3 minutes. Season with salt and pepper; serve with rice.



See all 150 classic recipes featured in our 150th issue »



















Related post



Nenhum comentário:

Postar um comentário

Related Posts Plugin for WordPress, Blogger...

Followers

Follow us on Facebook

Todas as receitas estão no Petitchef