1 lb (450 gr) day-old French or Italian white bread
1 cup canned or homemade coconut milk
1 cup dendê oil*
1 cup finely chopped onion
1/4 cup good-quality large dried shrimp, whole**
1/4 cup ground cashew nuts
1/4 cup ground peanuts
1/2 cup good quality small dried shrimp, ground**
salt to taste
1/4 lb (100 gr) cooked and shredded salt cod (bacalhau)
3 cups fish stock
1 Tbsp. freshly grated ginger

* dendê oil can be purchased at most African or Brazilian markets
** dried shrimp can be purchased at most Asian, African or Latin American markets
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Tear the bread into coarse shreds in a large mixing bowl, pour over the coconut milk, then let stand until the bread is soft. Blend in a blender or food processor. Reserve.

In a large heavy saucepan heat the dendê oil, add the onions and whole shrimp and cook until the onions are transparent but not browned. Add the ground cashews and peanuts, the ground shrimp, then stir to mix in completely. Salt to taste. Add in the bread-coconut mixture, stirring in completely, the salt cod, then the fish stock. Reduce the heat to low, continue to cook, stirring frequently to prevent sticking, until the sauce is reduced and thickened. Remove from heat, stir in the grated ginger, pour into a large serving dish and serve.