6 scallions, white and light green parts only, thinly sliced
3/4 pound sea scallops
3/4 pound monkfish fillets, cut into 1-inch dice
3/4 pound rock shrimp, shelled and deveined
Salt and freshly ground pepper
Juice of 1 lime
2 tablespoons dendé oil (optional)
1/3 cup loosely packed cilantro leaves, coarsely chopped
1/3 cup toasted coconut strips, for garnish
2 limes, separated into sections and diced
Fried plantains and white rice for serving (optional)
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.
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.
Mary Sue Milliken, Susan Feniger
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