Monkfish Moqueca

Cut 5 medallions (3 to 4 cm) from the monkfish tail (after removing all skin residues, otherwise the medallions will bend when frying), dice the rest of the fish. Dice the bell pepper and garlic, chop or chop the herbs and stir everything together with the lime juice in a bowl to form a marinade. Put medallions with the marinade aside in a closed vessel and marinate for at least 2 hours.

For the sauce, dice the onions and sauté them in a saucepan with the Azeite de Dende (palm oil). Deglaze with white wine and reduce. Then add the stock, tomatoes, the finely diced garlic and the bones of the monkfish tail and slowly reduce to about half for about 2 hours. Then add the coconut milk and reduce again to a quarter. Remove the bones.

Before serving, completely remove the marinade residues from the medallions and pat dry. Drain the marinade with the leftover fish and diced paprika from the lime juice and add to the sauce without the lime juice. From this point on, the sauce must no longer boil, so the consistency of the sauce (not soup) should be right beforehand. Season to taste with salt and pepper.

Sear the medallions (and scallops or prawns if necessary) in hot olive oil on both sides until the top and bottom are browned. Then fry on both sides for 2 minutes on a low heat (scallops and prawns a little less). Now lightly season with salt and pepper.

To serve on a deep plate, first add 3 to 4 tablespoons of sauce with the fish cubes, then place the medallion on top. Then add the scallops or prawns and garnish with a few herbs if necessary.

Go with an expressive wine, such as a Pinot Gris or Sauvignon Blanc, as the palm oil and coconut milk are very dominant in the sauce.