Seafood Mocequa

Name: Seafood Mocequa
Ingredients: 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. TabascoTM), or to taste; 1/2 cup coconut milk

15 ingredients

3 steps

Ingredients

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. TabascoTM), or to taste
1/2 cup coconut milk

Directions

1

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.
2

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.
3

Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately