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Brazilian Seafood Stew

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  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 1 red bell pepper, diced
  4. 1 green bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. 2 roma tomatoes, seeded and diced
  7. 2 teaspoons salt
  8. 1 teaspoon freshly ground black pepper
  9. 1 1/2 serrano chiles, seeded and minced
  10. 3 cups fish stock or bottled clam juice
  11. One 14 1/2 ounce can coconut milk
  12. 6 scallions, white and light green parts only, thinly sliced
  13. 3/4 pound sea scallops
  14. 3/4 pound monkfish fillets, cut into 1-inch dice
  15. 3/4 pound rock shrimp, shelled and deveined
  16. Salt and freshly ground pepper
  17. Juice of 1 lime
  18. 2 tablespoons dendé oil (optional)
  19. 1/3 cup loosely packed cilantro leaves, coarsely chopped
  20. 1/3 cup toasted coconut strips, for garnish
  21. 2 limes, separated into sections and diced
  22. Fried plantains and white rice for serving (optional)
  1. Heat the olive oil in a large, heavy soup pot or Dutch oven over low heat. Add the onion and all the bell peppers and sweat about 5 minutes, or until nicely softened. Stir in the tomatoes, salt, pepper, and chiles and 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 to 15 minutes, stirring occasionally, until the peppers are tender.
  2. Add the scallions and all the seafood and season with salt and pepper. Cover and simmer 5 to 7 minutes, lifting the cover twice to stir gently. Add the lime juice, dendé oil, and cilantro and simmer for 2 minutes longer. Ladle into large bowls and garnish with the toasted coconut strips and diced lime. Serve with fried plantains and white rice on the side.


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