Brazilian Seafood Stew
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      medium        onion -- diced
   1                    red bell pepper -- cored, seeded and diced
   1                    yellow bell pepper -- cored, seeded and diced
   2                    roma tomatoes -- cored, seeded and diced
   1 1/2                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                    scallions -- white and light green parts, thinly Sliced
   1                    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                    limes -- peels & pits removed, diced
                        fried plantains for serving
                        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.