Bahian Seafood Stew (Vatapa)

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

5 oz. package dried shrimp
1 large onion, thinly sliced
3-5 Serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, chopped
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
2 Tbsp. olive oil or vegetable oil
3 cups coconut milk
16 oz. can whole tomatoes, drained and chopped
1-1/2 tsp. salt
1 cup soft bread crumbs
1 cup natural peanut butter
3 Tbsp. olive oil or vegetable oil
1 pound raw shrimp, shelled and de-veined
1 pound cod fillets, cut into 1-1/2″ pieces
1/4 cup minced fresh cilantro

Instructions:

Cover the dried shrimp with some warm water and let them stand for 15 minutes. Drain and finely chop the shrimp reserving for later use.

Cook and stir the onion, chiles, garlic, paprika and red pepper in 2 Tbsp. of oil in a Dutch oven over medium heat until the onion is tender. Stir in the coconut milk, tomatoes, salt and reserved dried shrimp and heat to boiling. Reduce the heat and simmer uncovered for about 15 minutes. Now, stir in the bread crumbs and peanut butter until well blended and the mixture reaches the consistency of a thick sauce. Keep warm over low heat.

Heat 3 Tbsp. of oil in a skillet until hot. Cook and stir the raw shrimp into the oil over medium heat until they turn pink, about 3 minutes. Transfer the shrimp to the sauce mixture with a slotted spoon. Add some more oil to skillet if necessary. Cook and stir the fish until it flakes easily with fork, about 3-4 minutes. Gently stir the fish into sauce mixture and sprinkle with cilantro. Serve with salsa if desired.

Yields 8 servings.

Recipe from EthnicRecipe.com.