Ingredients

• 2 tablespoons olive oil
• 1 medium 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 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 serrano chiles, stemmed, seeded, and minced
• 3 cups fish stock or bottled clam juice
• 1 can (14 1/2 ounce) canned coconut milk
• 6 green onions, white and light green parts only, finely sliced
• 1 pound sea scallops
• 1 pound monkfish fillets, cut into 1inch cubes
• 1 pound rock shrimp, shelled and deveined
• Juice of 1 lime
• 2 tablespoons dende oil (see Note)
• 1/3 cup loosely packed cilantro leaves, coarsely chopped
• 1/3 cup 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

1. 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.