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In a shallow bowl, soak white bread with coconut milk for 10 minutes. Add soaked bread to a food processor. Add garlic, ginger and peanuts. Pulse until combined, then puree.
In a medium pot, heat ¼ cup oil over med-high heat. Add onions, stir fry for 3-4 minutes. Add remaining oil, add puree and Piquant Post Tempero Baiano and stir fry for 2-3 minutes, until fragrant. Add tomatoes, broth and salt. Bring to a boil, then lower heat and simmer.
Add cod filets and allow to simmer for 4 minutes. Stir in shrimp and simmer for 3 minutes. Remove from heat and stir to break up the cod.
Garnish with parsley and lime and serve over fresh rice!