Fish and Shrimp Stew: Vatapa de Peixe e Camarao (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 cup dried shrimp |
2 tablespoons olive oil |
2 cups chopped onion |
1/2 cup ground, toasted cashew nuts |
1/2 cup ground, toasted blanched almonds |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1 tablespoon minced, seeded red chile peppers |
4 cups fish or shrimp stock |
1 (14-ounce) can coconut milk |
2 tablespoons fresh lime juice |
1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes |
1 pound shrimp, peeled and deveined |
salt and freshly ground black pepper |
1/2 cup chopped fresh cilantro leaves |
6 lime wedges, for garnish |
steamed long grain white rice, accompaniment |
Directions:
1. Soak the dried shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food processor. Set aside.
2. Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat.
3. Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.
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