Cooking Vatapá with Ellie’s Mom at the Arts Center

Celeste adding “azeite de dendê” to the Vatapá.

Vatapá da Celeste

1 cup dried shrimp

2 tablespoons olive oil

1 medium onion

½ cup grounded, toasted cashew nuts

½ cup half grounded, toasted peanuts

4 garlic cloves minced

1- 4 inch piece of minced ginger

4 cups fish or shrimp stock

1 (14-ounce) can coconut milk

2 tablespoons fresh lime juice

1 red pepper

6-8 portions of sea bass or other firm white fish fillets, cut into 2-inch cubes

2 pounds shrimp, peeled

Salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

1 cup (can) of peeled diced tomatoes

4 loaf of french bread

¼ cup palm oil (“azeite de dendê”)

¼ cup olive oil to make the fish

1tsp of ground coriander

1tsp ground cumin

1tsp turmeric

hot pepper sauce to serve

bunch of scallions and cilantro leaves chopped.

Serve with white rice.

Soak the dried shrimp in 3 cups of warm water for 15 minutes. Then puree in a blender with

onion, garlic, cumin, turmeric, coriander, tomatoes, 2 TBSP of lemon juice, to make the fish’s “tempero” (seasoning).

Meanwhile, the fish is waiting in the pot then I add the liquids from the blender. Cook the the fish for 7 minutes.

In the clean blender, add 5 cups of milk with bread ¾ of a french bread cut—soak in milk 5 minutes. Blend.

When the fish is ready, add fresh shrimp and add cajus and peanuts,. When the mixture goes to a boil add coconut milk, milk with bread mixture, “azeite de dende”, cilantro, scallions,

Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro.

“Pão de Queijo” 3 ingredients da Celeste

Ingredients:

1 cup of sour cream

1 cup of finely grated parmesan cheese

1 cup plus 2 Tbsp of Yuca flour

Instructions:

Preheat the oven to 350 degrees.
Make small balls by rolling about 1 heaping tablespoon of dough in the palm of your hand.  Use the extra yuca flour to prevent the dough from sticking to your hands.  Place on a parchment lined cookie sheet and bake in the middle of the oven for 25-30 minutes (Remember no peaking!) Remove from oven and serve immediately piping hot.

Vatapá da Celeste (receita em português)

1 xícara de camarão seco
¼ xícara de azeite de olivia
1 cebola média
1/2 xícara de castanha de caju torrados e quebrada
½ xícara de amendoim torrado triturado
4 dentes de alho picados
7 cm de gengibre picada
4 xícaras caldo do camarao (tempero do peixe)
1 xícara de leite de coco

1 pimentao maduro
2 colheres de sopa de sumo de limão
1 kilo de filé de peixe, cortados em cubos
1 kilo de camarão descascado
1/2 xícara de folhas de coentro frescas
1 xícara de tomate sem pele cortado em cubos
4 pãezinhos franceses
¼ xícara azeite de dendê
1 colher de sobremesa de coentro em pó
1 colher de sobremesa de cumim em pó
1 colher de sobremesa açafrao da terra
sal e pimenta a gosto
molho de pimenta melagueta para servir
cheiro verde
Poe o camarão seco em 3 copos de água morna por 15 minutos. Em seguida, bata no liquidificador com
cebola, alho, cuminho, açafrao, coentro, tomate, 1 pimentao maduro, limão, para fazer o “Tempero” do peixe.
Coloque o tempero do liquidificador no peixe e acrescente o azeite de olivia. Cozinhe o peixe por 7 minutos.
No liquidificador limpo, adicionar 5 copos de leite com pão francês, deixe descansar 5 minutos, depois bata
Quando o peixe estiver pronto adicione camarão fresco , cajus e amendoim,. Deixe ferver e adicione o leite com a mistura de pão,. Por ultimo, antes de servir, adicione leite de coco, azeite de dendê, e cheiro verde
Sirva com arroz branco e mollho de pimenta.