Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings (serving size: about 1 1/3 cups soup, 1/2 cup rice, and 1 lime wedge)

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.

How to Make It

Step 1

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.

Step 2

To prepare soup, wipe pan dry with a paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add 1 cup onion, sugar, and salt; sauté 3 minutes. Add 1 tablespoon ginger, 3 garlic cloves, and chile; sauté 30 seconds. Stir in stock, tomato, and beer; bring to a boil. Cook until reduced to 6 cups (about 15 minutes). Stir in coconut milk; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. 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. Stir in cilantro and juice. Serve with rice and lime wedges.

Ratings & Reviews

Roberto123's Review

Roberto123
January 21, 2013
This is a delicious recipe. I used fish stock instead of the fish bones part of the recipe. There was quite a bit of left over liquid after dinner so I'll be adding some shrimp to it tonight. The only issue I had was that this is not a recipe for Vatapa but for Muqueca (a different Brazilian fish dish). This is one of the best Muqueca recipes I've tried. It was truly excellent.

coniotto's Review

coniotto
December 30, 2012
N/A