Salt Cod Vatapá
A soul-warming brazilian curry where salt cod simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. 29 minutes of mostly hands-off cooking.
Ingredients
- Saltto taste
- Onion1 large, finely chopped
- Garlic4 cloves, minced
- Cumin Seeds1/2 tsp
- Peanuts80 g
- Coconut Milk400 g
- Breadcrumbs100 g
- Smoked Paprika1 tsp
- Salt Cod500 g
- Palm Oil2 tbsp
- Black Pepper1 tsp
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the Palm Oil in a heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
- 3
Stir in the garlic plus the smoked paprika, black pepper and cumin seeds; toast for about a minute until the kitchen smells incredible.
- 4
Add the salt cod, turning every piece through the spice base so it's fully coated, and sear lightly.
- 5
Pour in the coconut milk, bring to a gentle bubble, then cover and simmer until the salt cod is tender.
- 6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lime.
Chef's tip
A final squeeze of lime just before serving lifts every other flavour.
/dish/7703