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Vatapa Fish and Shrimp Soup Recipe

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This recipe for Vatapa Fish and Shrimp Soup, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitchell Chester
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons safflower oil or similar
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
4 small jalapeno chiles, stemmed, seeded, and finely chopped
6 plum tomatoes, peeled, seeded, and coarsely chopped
Juice of 2 limes
1/3 cup cashew or peanut butter
2 cups chicken stock or broth
2 cups or 1 can coconut milk
1/2 bunch cilantro, leaves only, finely chopped
1 teaspoon salt
Tabasco to taste
2 pounds fish fillets, bones and skin removed, cut into 1inch cubes (Cod will crumble and be more soup-like. Salmon will hold together and add a stronger flavor)
1 pound large cooked shrimp, cut into 1/2inch chunks
6 to 8 sprigs cilantro, for garnish (optional)
2 limes, cut into wedges

Directions:
Directions:
In a large stock pot, heat the oil over mediumlow heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened. Add the tomatoes, lime juice, and cashew/peanut butter and stir together for 1 minute more. Add the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and a few Tabasco shakes.
When soup stock is going, pan-sear the fish with a little oil until it sizzles,and then pour in some of the broth mixture and slowly bring up to a simmer. Alternately, sear the fish in another pot and pour in the whole batch of broth. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Serve in bowls and squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Less than an hour and worth it
Personal Notes:
Personal Notes:
This is a great hearty seafood soup recipe that is absolutely worth making while testing a nice white wine. You will be happy you made it, I promise. Doug, you can leave out the peanut butter and it will still taste great.

 

 

 

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