LOBSTER AND SEA BASS MOQUECA STEW

Lobster and Sea Bass Moqueca Stew image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

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2 bunches fresh cilantro leaves
2 bunches fresh parsley leaves
6 cloves garlic, chopped
10 tomatoes, roughly chopped
6 onions, chopped
4 green peppers, seeded and chopped
3 tablespoons salt
Freshly ground pepper
2 bunches spring onions, finely sliced
6 limes, halved
2 large whole sea bass, cleaned
2 large lobsters, halved
5 tablespoons light olive oil
1 pint coconut milk
1/2 ladle dende oil, optional* (about 4 tablespoons)

Steps:

Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish. Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl. With a pestle, mash together all ingredients, gradually squeezing in the lime juice.
Score the sea bass diagonally 3 times on each side. Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together. Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later.
Heat the olive oil in a large skillet over medium-high heat. Arrange the sea bass and lobster, flesh side down in the hot pan. Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer. After another 2 minutes, turn over the fish and lobster. Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through.
Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions. Ladle dende oil, if using, in a slow circular motion over the top.