- 2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
- 1/2 pound medium shrimp, peeled and deveined
- salt and pepper to taste
- 3 tablespoons dende oil (red palm oil), or canola
- 1 onion, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 tomatoes, seeded and diced
- 1 red bell pepper, chopped
- 2 long, hot peppers, seeded and chopped
- 1/2 cup fish stock
- 1/4 cup chopped fresh cilantro
- 1 bunch green onions, diced
- 2 bay leaves
- 1 1/2 teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
- 1/2 cup coconut milk
- Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
- Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
- Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately
10/24/2019
recipepes.com
seafood mocequa, recipe
PT15M
PT1H
5
455 calories
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