For the recipe you need:
* Olive oil - 2 tbsp
* Onion - 1 pc.
* Sweet red pepper - 1 pc.
* Sweet green pepper - 1 pc.
* Sweet yellow pepper - 1 pc.
* Tomato - 2 pcs.
* Salt - 1 tsp
* Black pepper - 1 / 2 tsp
* Chile - 1.5 pc.
* Fish soup - 3 cups
* Canned coconut milk - 1 tin
* Green onions - 6 shoots
* Scallops - 450g
* Monkfish fillet - 450g
* Shrimp meat - 450g
* Juice of one lime
* Lime - 2 pcs.
* Coriander - 1 / 3 cup
Serving:
* Fried bananas and rice
* Brazilian palm oil - 2 tbsp
* Unsweet coconut - 1.3 cups.
Heat olive oil in a saucepan with a thick bottom and gently in the onions and peppers for 5 minutes. Then add tomatoes, salt, pepper and chili and cook 2 minutes. Then add the fish stock and coconut milk, bring to a boil and cook for 10 minutes. The next step is to add green onion, fish and scallops, cover and cook for 5-7 minutes. During cooking, the soup should be a few times to mix. At least add the lime juice, palm oil and coriander and cook for additional 5 minutes. Serve hot, sprinkled with coconut shavings and decorated slices of lime. You can serve with rice and fried bananas.
Supplement: Dende oil - Brazilian palm oil is different from the African counterpart (it is easier to approximately two times). If the dish you are taking an African oil, it should take half the amount specified in the recipe, the other half must be replaced by conventional oil.
