Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado (Aaron Sanchez) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
1 cup dried shrimp |
1/4 cup dende (palm oil) or olive oil, plus 1 tablespoon |
2 spanish onions, small dice |
2 cloves garlic, chopped |
1 fresh jalapeno, finely chopped |
1 cup cashews nuts, finely chopped |
1 cup blanched almonds, finely chopped |
1 cup fish stock or clam juice |
3 cups thin coconut milk |
1 (8 to 10-ounce) sea bass fillet |
1 pound medium-size shrimp, shelled and deveined |
1/4 cup chopped cilantro |
serving suggestion: cooked white rice |
Directions:
1. Soak the dried shrimp in warm water, to cover, 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 a heavy skillet and saute the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.
3. 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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