Vatapa fish soup w/coconut milk pt 1

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Dende Oil; * See Note
; or safflower oil
1 large Onion; finely chopped
3 Cloves garlic; minced
1 tablespoon Grated fresh ginger
4 smalls Jalapeno chiles; stemmed
; seeded/ finely chopp
6 Plum tomatoes; peeled
; seeded/ coarsely cho
Juice of 2 limes
⅓ cup Dried Shrimp; **
; ground to a powder
⅓ cup Cashew or peanut butter
2 cups Chicken stock
; homemade or canned
2 cups Coconut milk
½ bunch Cilantro; leaves only
; finely chopped
1 teaspoon Salt
1 dash Tabasco; or to taste
2 pounds Fish fillets
; bones and skin remov
; cut into 1 inch cube
1 pounds Large cooked shrimp
; cut into 1/2 inch ch
6 Sprigs cilantro; (6 to 8)
; for garnish (optiona
2 Limes; cut into wedges

Directions

In a large stock pot, heat the dende oil over mediumlow heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, ½ cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.

Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 17:24:07 -0500 From: LD Goss <ldgoss@...>

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