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)
How to Make It
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.
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