Step 1

Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.

Step 2

In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.

Step 3

Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnishing before serving.

Step 4

Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don't want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.

Step 5

Garnish with the reserved cilantro and serve with white rice.