Brazilian Seafood Stew

Course : Seafoods
Serves: 6
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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 / Directions:

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.

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