Main Dish Fish and Shellfish: Seafood Mocequa

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces1/2 pound medium shrimp, peeled and deveinedsalt and pepper to taste3 tablespoons dende oil (red palm oil), or canola1 onion, cut into 1/2-inch pieces1 tablespoon minced garlic2 tomatoes, seeded and diced1 red bell pepper, chopped2 long, hot peppers, seeded and chopped1/2 cup fish stock1/4 cup chopped fresh cilantro1 bunch green onions, diced2 bay leaves1 1/2 teaspoons hot pepper sauce (e.g. Tabasco™), or to taste1/2 cup coconut milkToss 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 Amount Per Serving  Calories: 442 | Total Fat: 21g | Cholesterol: 143mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 442

Total Fat: 21gCholesterol: 143mgSodium: 365mgTotal Carbs: 17.6g    Dietary Fiber: 4.6gProtein: 46.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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