Moqueca de Peixe

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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)