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Vatapa
Book Information
The Professional Chef (8th Edition)
Page: 585
Ingredients
All-Purpose Flour
Brandy
Cilantro
Coconut
Fresh Ginger
Garlic
Heavy Cream
Jalapeño
Monkfish
Olive Oil
Onion
Peanuts
Shellfish, Fish, or Chicken Stock
Shrimp
Tomato
Tomato Paste
White Roux
White Wine
Tags
Sautéeing