Brazilian Seafood Stew

Course :	Seafoods
From:	HungryMonster.com
Serves:	6

Ingredients:

2	tablespoons	olive oil
1	medium	onion -- diced
1	medium	red bell pepper -- cored, seeded and diced
1	medium	yellow bell pepper -- cored, seeded and diced
2	medium	roma tomatoes -- cored, seeded and diced
1 1/2	medium	serrano chiles -- stemmed, seeded and minced
2	teaspoons	kosher salt
1	teaspoon	freshly ground black pepper
3	cups	fish stock or clam juice
1	ounces	coconut milk -- up to 4-1/2
3/4	pound	sea scallops
3/4	pound	monkfish fillet -- cut into 1 inch cubes
3/4	pound	rock shrimp -- shelled and deveined
6	medium	scallions -- white and light green parts, thinly Sliced
1	medium	lime -- juice of
2	tablespoons	dende oil -- (optional)
1/3	cup	loosely packed cilantro leaves -- coarsely chopped
1/3	cup	chile-toasted coconut strips -- * see note
2	medium	limes -- peels and pits removed, diced
2	medium	fried plantains for serving
2	Cup	white rice for serving

Preparation:

Heat the olive oil in a large heavy pot or Dutch oven over low heat. Add the onion and bell peppers and cook about 5 minutes. Stir in the tomatoes, chiles, salt and pepper; cook about 2 minutes more. Pour in the fish stock and coconut milk and bring to a boil over medium-high heat. Reduce to a simmer and cook 10-15 minutes, stirring occasionally, until the peppers are tender. Season the seafood with salt and pepper. Add to the pot along with the scallions. Cover and simmer 5-7 minutes, gently stirring twice. Add the lime juice, dende oil and cilantro; simmer 2 minutes longer. Ladle into large bowls and garnish with the toasted coconut strips and limes. Serve with fried plantains and white rice on the side.