Seafood Mocequa

Ingredients

• Servings: 4
• 2 pounds firm 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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