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To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.
Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes.
Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.
Reduce the heat to medium-low and let cook for about 2 minutes. Toss shrimp and the reserved slices of bell peppers and tomatoes and let cook over medium-low heat for 4-5 minutes.
Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!