Moqueca de peixe

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion, cut into 1/4inch
\N \N Dice
1 \N Red bell pepper, cored,
\N \N Seeded, and cut into 1/4inch
\N \N Dice
1 \N Green bell pepper, cored,
\N \N Seeded, and cut into 1/4inch
\N \N Dice
1 \N Yellow bell pepper, cored,
\N \N Seeded, and cut into 1/4inch
\N \N Dice
2 \N Plum tomatoes, seeded and
\N \N Cut into 1/4inch dice
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
1½ \N Serrano chiles, stemmed,
\N \N Seeded, and minced
3 cups Fish stock or bottled clam
\N \N Juice
1 can (14 1/2 ounce) canned
\N \N Coconut milk
6 \N Green onions, white and
\N \N Light green parts only,
\N \N Finely sliced
1 pounds Sea scallops
1 pounds Monkfish fillets, cut into
1 \N Inch cubes
1 pounds Rock shrimp, shelled and
\N \N Deveined
\N \N Juice of 1 lime
2 tablespoons Dende oil (see Note)
⅓ cup Loosely packed cilantro
\N \N Leaves, coarsely chopped
⅓ cup Unsweetened coconut shards,
\N \N Lightly toasted, for
\N \N Garnish
2 \N Limes, flesh cut into
\N \N Supremes and diced
\N \N Fried plantains, for serving
\N \N (optional)
\N \N Cooked white rice, for
\N \N Serving (optional)

Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more.

Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired

Yield: 6 servings

Note: Dende oil is Brazilian palm oil, available in Latin American markets. Be sure to get the Brazilian rather than the West African product, which is much heavier. Or use half the amount of the West African palm oil and substitute vegetable oil for the other half.

TOO HOT TAMALES SHOW #TH6199

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