Norwegian-style Vatapá

Ingredients

In the original Brazilian Vatapá, palm oil is a key ingredient that gives the dish its distinct flavor and vibrant color. However, in this Norwegian adaptation, we substitute palm oil with a combination of olive oil and butter to maintain the richness and depth of flavor. Additionally, we incorporate a variety of Norwegian seafood, such as salmon, cod, shrimp, and mussels, to highlight the flavors of the Norwegian coast. We alse have the original recipe for Vatapá, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 pound (450g) mixed Norwegian seafood (salmon, cod, shrimp, mussels) 1 pound (450g) mixed Norwegian seafood (salmon, cod, shrimp, mussels)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. 3.
   Stir in the turmeric and paprika, cooking for an additional minute to release their flavors.
4. 4.
   Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a gentle simmer.
5. 5.
   Add the mixed Norwegian seafood to the pot and cook for about 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Norwegian-style Vatapá hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Salmon — Ensure the salmon is fresh and deboned before adding it to the stew.
• Cod — Use boneless cod fillets for easy preparation.
• Shrimp — Peel and devein the shrimp before adding them to the stew.
• Mussels — Scrub the mussels thoroughly and discard any that do not close when tapped.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Serve the Norwegian-style Vatapá with crusty bread or rice to soak up the flavorful broth.
• Customize the seafood selection based on your preferences and availability.
• Adjust the consistency of the stew by adding more broth or coconut milk, if desired.
• Garnish with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Serve the Norwegian-style Vatapá in individual bowls, accompanied by a side of crusty bread or steamed rice. Sprinkle fresh cilantro over the stew for added freshness and visual appeal.

Presentation advice

To elevate the presentation, place a cooked shrimp or mussel on top of each bowl of stew. Drizzle a swirl of olive oil over the surface and sprinkle a pinch of paprika for a pop of color. Serve with a sprig of fresh cilantro on the side.