Added by The Cuban Chef | Sun 05 Jul 2009 @ 00:42
Yield: 20 portions
Olive oil 3 oz.
Shrimp shells 1 ½ lb.
Brandy 8 oz.
Onions, diced 1 ½ lb.
Garlic cloves, minced 5 ea.
Serranos, small dice 4 ea.
Coconut milk 1 can
Peanuts, chopped 5 oz.
Ginger, fresh, grated 5 oz.
Tomato paste 4 oz.
White wine 8 oz.
Chicken stock 3 qt.
Pale roux 6 oz.
Heavy cream 3 Cups
Olive oil, to sauté seafood 8 oz.
Firm-fleshed fish, 4 oz• per portion 5 lb.
Shrimp, 16-20, peeled & deveined 100 ea• – 5 per portion
Flour to dust fish as needed
Salt and black pepper t.t
Tomatoes, seeded ¼\" dice 1 lb.
Coconut, shredded, roasted in oven 4 oz.
Peanuts, whole, roasted in oven,
crushed 8 oz.
Cilantro leaves, stored in ice water ½ bu.
Method for the Vatapa
1. For the sauce: Sauté the shrimp shells in very hot oil and flambé with the brandy. Add the onions, garlic cloves, serranos, coconut milk, first peanuts and ginger to shrimp shells and sauté for 3 minutes. Add the tomato paste and sauté for a few minutes, deglaze with the wine, and add the stock. Bring to a simmer and reduce by 50%. Add the roux and simmer for 20 minutes longer. Add the cream and reduce to a nape-like viscosity. Season and strain the sauce through a chinoise.
2. Peel and devein the shrimp. Prep the firm-fleshed fish as per Chef’s instructions.
3. Meanwhile prep the rest of the ingredients. Also trim and cook the string beans. Shock, drain and hold for pick up.
4. For service: Season the fish with salt and pepper, dredge in flour—shake off excess. Sauté on both sides and finish in the oven as necessary. The shrimp are seasoned and sautéed separately. Place the fish on a plate and top with the sauce. Scatter the garnish on top of the sauce.
5. Reheat the string beans in some butter, chicken stock to steam, salt and black pepper.