Vatapa with Tomatoes and Snapper
Instructions:
This rich Brazilian coconut stew is thickened with a mixture of beer and ground peanuts. 3 tablespoons peanut oil 1 large yellow onion, coarsely chopped 4 garlic cloves, minced 2 to 4 fresh jalapeño chiles, seeded and minced 2 tablespoons minced peeled fresh ginger One 28-ounce can diced tomatoes (31 â„2 cups) 3 cups vegetable broth One 12-ounce bottle beer, preferably an amber or lager 1â„2 cup unsalted roasted peanuts 1 cup coconut milk 11â„2 pounds skinless snapper fi llets, cut into 1-inch chunks 1â„2 cup fi nely chopped parsley leaves 1â„2 cup fi nely chopped cilantro leaves 1 teaspoon salt 1â„2 teaspoon freshly ground black pepper 1 or 2 quartered limes for garnish
Makes 6 to 8 servings
- Heat a large pot or Dutch oven over medium heat. Swirl in the peanut oil, then add the onion and cook, stirring often, until translucent, about 3 minutes. Add the garlic, jalapeños, and ginger; cook, stirring constantly, for 30 seconds.
- Pour in the tomatoes; break them up with a wooden spoon. Pour in the broth and beer. Raise the heat and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.
- Meanwhile, place the peanuts in a food processor and process until fi nely ground, like coarse meal. Be careful not to turn them to peanut butter. Transfer the ground nuts to a medium bowl, add the coconut milk, and stir well. Set aside.
- Add the snapper to the soup. Cover and cook for 3 minutes.
- Add the peanut mixture to the soup. Cook, stirring constantly but gently so as not to break up the fi sh, until the soup returns to a simmer and thickens slightly, about 2 minutes.
- Stir in the parsley, cilantro, salt, and pepper. Serve with lime wedges on the side for squeezing over individual servings.