Vatapa

Vatapa
Photo by Becky Luigart-Stayner

Ingredients

  • 3 garlic cloves, minced
  • 3 cups chopped seeded peeled tomato
  • 3 garlic cloves, minced
  • 4 garlic cloves, minced
  • 3 cups hot cooked basmati rice
  • 3 cups hot cooked basmati rice
  • Cooking spray
  • + 39 more ingredients
    • 1 cup chopped onion
    • 1 teaspoon salt
    • 6 cups water
    • 1 cup chopped onion
    • 1 pound fish bones
    • 6 lime wedges
    • 1 tablespoon fresh lime juice
    • 1 cup chopped onion
    • 1 (13.5-ounce) can light coconut milk
    • Soup:
    • 1 serrano chile, seeded and finely chopped
    • Soup:
    • 1 serrano chile, seeded and finely chopped
    • Stock:
    • ¾ cup chopped carrot
    • 1 tablespoon grated peeled fresh ginger
    • 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces
    • 1/3 cup chopped fresh cilantro
    • 1 (13.5-ounce) can light coconut milk
    • 1 tablespoon brown sugar
    • 1 (12-ounce) bottle beer
    • 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 4 garlic cloves, minced
    • ¾ cup chopped carrot
    • 6 cups water
    • 1 cup chopped onion
    • 6 lime wedges
    • 1 (12-ounce) bottle beer
    • 1/3 cup chopped fresh cilantro
    • Cooking spray
    • 1 tablespoon fresh lime juice
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon grated peeled fresh ginger
    • Stock:
    • 1 pound fish bones
    • 3 cups chopped seeded peeled tomato

To prepare the stock, combine the first 6 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Drain stock through a fine sieve into a bowl; discard solids. To prepare soup, wipe pan dry with a paper towel. Heat pan over medium-high heat. Coat pan with cooking s...

View full recipe at My Recipes

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