Name: Moqueca De Peixe
Ingredients: 2 tb Olive oil; 1 md Onion; cut into 1/4inch dice; 1 Red bell pepper; cored, seeded, and cut into 1/4inch dice; 1 Green bell pepper; cored, seeded, and cut into 1/4inch dice; 1 Yellow bell pepper; cored, seeded, and cut into 1/4inch dice; 2 Plum tomatoes; seeded and cut into 1/4inch dice; 1 ts Salt; 1/2 ts Freshly ground black pepper; 1 1/2 Serrano chiles; stemmed, seeded, and minced; 3 c Fish stock or bottled clam juice; 1 cn (14 1/2 ounce) canned coconut milk; 6 Green onions; white and light green parts only, finely sliced; 1 lb Sea scallops; 1 lb Monkfish fillets; cut into 1inch cubes; 1 lb Rock shrimp; shelled and deveined; 1 Lime ; Juice of; 2 tb Dende oil; (see Note); 1/3 c Loosely packed cilantro leaves; coarsely chopped; 1/3 c Unsweetened coconut shards; lightly toasted, for garnish; 2 Limes; flesh cut into supremes and diced; Fried plantains; for serving, (optional); Cooked white rice; for serving, (optional)

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Dairy	American		1	Servings

INGREDIENTS

2	tb	Olive oil
1	md	Onion; cut into 1/4inch dice
1		Red bell pepper; cored, seeded, and cut into 1/4inch dice
1		Green bell pepper; cored, seeded, and cut into 1/4inch dice
1		Yellow bell pepper; cored, seeded, and cut into 1/4inch dice
2		Plum tomatoes; seeded and cut into 1/4inch dice
1	ts	Salt
1/2	ts	Freshly ground black pepper
1 1/2		Serrano chiles; stemmed, seeded, and minced
3	c	Fish stock or bottled clam juice
1	cn	(14 1/2 ounce) canned coconut milk
6		Green onions; white and light green parts only, finely sliced
1	lb	Sea scallops
1	lb	Monkfish fillets; cut into 1inch cubes
1	lb	Rock shrimp; shelled and deveined
1		Lime ; Juice of
2	tb	Dende oil; (see Note)
1/3	c	Loosely packed cilantro leaves; coarsely chopped
1/3	c	Unsweetened coconut shards; lightly toasted, for garnish
2		Limes; flesh cut into supremes and diced
		Fried plantains; for serving, (optional)
		Cooked white rice; for serving, (optional)

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6199
Heat a large castiron and enamel or other heavy casserole over low heat and
add the olive oil. Sweat the onion and peppers together for about 5
minutes, or until nicely softened. Add the tomatoes, salt, pepper, and
chiles and cook for 2 minutes more. Add the fish stock and coconut milk and
bring the mixture to a simmer. Cook for about 10 minutes, stirring
occasionally, until the peppers are tender. Add the green onions and all
the fish, cover, and cook for 5 to 7 minutes more, stirring together gently
twice during the cooking time. Add the lime juice, dende oil, and cilantro
and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with
the toasted coconut and diced limes. Offer fried plantains and white rice
on the side, if desired
Yield: 6 servings
Note: Dende oil is Brazilian palm oil, available in Latin American markets.
Be sure to get the Brazilian rather than the West African product, which is
much heavier. Or use half the amount of the West African palm oil and
substitute vegetable oil for the other half.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

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