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Vatapa – Fish Soup with Coconut Milk
Ingredients
A classic Brazilian soup, this dish offers a harmonious balance of tangy, sweet, and spicy flavors. For an added traditional touch, try sprinkling the soup with chopped peanuts just before serving. If you can't find a Brazilian lager, Mexican beer such as Dos Equis works well in its place.
Stock:
- 6 cups water
- 1 cup chopped onion
- 3/4 cup chopped carrot
- 1 tablespoon grated peeled fresh ginger
- 4 garlic cloves, minced
- 1 pound fish bones
Soup:
- Cooking spray
- 1 cup chopped onion
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 serrano chile, seeded and finely chopped
- 3 cups chopped seeded peeled tomato
- 1 (12-ounce) bottle beer
- 1 (13.5-ounce) can light coconut milk
- 1 pound grouper or other firm white fish
- fillets, cut into 1-inch pieces
- 1/3 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 3 cups hot cooked basmati rice
- 6 lime wedgesInstructions
1. To prepare the stock, combine the first 6 ingredients in a large Dutch oven;
2. bring to a boil. Reduce heat, and simmer 30 minutes.
3. Drain stock through a fine sieve into a bowl; discard solids.
4. To prepare soup, wipe pan dry with a paper towel.
5. Heat pan over medium-high heat. Coat pan with cooking spray.
6. Add 1 cup onion, sugar, and salt; sauté 3 minutes.
7. Add 1 tablespoon ginger, 3 garlic cloves, and chile; sauté 30 seconds.
8. Stir in stock, tomato, and beer; bring to a boil.
9. Cook until reduced to 6 cups (about 15 minutes). Stir in coconut milk; bring to a boil.
10. Reduce heat, and simmer 20 minutes, stirring occasionally.
11. Add fish; cook 5 minutes over medium-high heat or until fish flakes easily when tested with a fork or until desired degree of doneness.
12. Stir in cilantro and juice. Serve with rice and lime wedges.
six servings (serving size: about 1 1/3 cups soup, 1/2 cup rice, and 1 lime wedge)