Recipe - Moqueca De Peixe

2 tablespoon Olive oil
1 md Onion; cut into 1/4inch dice
1 Red bell pepper; cored,
seeded, and cut into
1/4inch dice
1 Green bell pepper; cored,
seeded, and cut into
1/4inch dice
1 Yellow bell pepper; cored,
seeded, and cut into
1/4inch dice
2 Plum tomatoes; seeded and
cut into 1/4inch dice
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
1 One half Serrano chiles; stemmed,
seeded, and minced
3 cup Fish stock or bottled clam
juice
1 cn (14 One half ounce) canned
coconut milk
6 Green onions; white and
light green parts only,
finely cut or sliced up
1 pound Sea scallops
1 pound Monkfish fillets; cut into
1inch cubes
1 pound Rock shrimp; shelled and
deveined
1 Lime ; Juice of
2 tablespoon Dende oil; (see Note)
1/3 cup Loosely packed cilantro
leaves; coarsely chopped
1/3 cup Unsweetened coconut shards;
lightly toasted, for
garnish
2 Limes; flesh cut into
supremes and minced
Fried plantains; for
serving, (optional)
Cooked white rice; for
serving, (optional)

TOO HOT TAMALES SHOW #TH6199

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 minced 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.

Posted to recipeludigest by molony molony@scsn.net on Feb 27, 1998