Ingredients
2lbsfirm white fishsuch as monkfish, cut into 2-inch pieces
½lbmedium shrimppeeled and deveined
Salt and pepperto taste
3tbspdende oilred palm oil, or canola
1onioncut into ½-inch pieces
1tbspgarlicminced
2tomatoesseeded and diced
1red bell pepperchopped
2hot pepperslong, seeded and chopped
½cupfish stock
¼cupfresh cilantrochopped
1bunchgreen onionsdiced
2bay leaves
1½tsphot pepper saucee.g. Tabasco™, or to taste
½cupcoconut milk
Preparation
Toss fish and shrimp together with salt and pepper in a bowl, then 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.
Add in the red bell peppers and hot peppers and continue cooking until softened.
Pour in the 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 ¼.
Pour in the coconut milk, then stir in fish.
Simmer until the fish is firm and opaque.
Serve warm, and enjoy!
