Brazilian Seafood Stew-vatapa

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (5 ounce) package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3 -5 serrano chilies, seeded and finely chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 3 cups coconut milk
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1/2 teaspoons salt
• 1 cup soft breadcrumbs
• 1 cup natural-style peanut butter
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 1 lb raw shrimp, shelled and de-veined
• 1 lb cod fish fillet, cut into 1 1/2-inch pieces
• 1/4 cupfresh cilantro, minced

Recipe

• 1 cover dried shrimp with warm water. let stand 15 minutes; drain. finely chop shrimp; reserve.
• 2 cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in dutch oven over medium heat until onion is tender. stir in coconut milk, tomatoes, salt and reserved dried shrimp. heat to boiling; reduce heat. simmer uncovered 15 minutes. stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
• 3 heat 3 tablespoons oil in skillet until hot. cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. remove shrimp to sauce mixture with slotted spoon. add more oil to skillet if necessary. cook and stir fish until it flakes easily with fork, 3 to 4 minutes. gently stir fish into sauce mixture. sprinkle with cilantro; serve with salsa if desired.