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 ⓘ
Instructions
- 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
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).