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 |