A flavorful and creamy Brazilian-inspired seafood stew with a coconut milk base.
Combine the lime juice, salt, pepper, and garlic in a large bowl.
Marinating the seafood enhances its flavor and tenderizes it.
Add the fish fillets and shrimp to the marinade, ensuring they are well coated. Refrigerate for 30 minutes.
Refrigerating the seafood during marination helps maintain its freshness.
Heat the olive oil in a Dutch oven over medium heat.
Using a heavy-bottomed pot ensures even heat distribution.
Sauté the onion and bell peppers until softened, about 5 minutes.
Stir occasionally to prevent the vegetables from sticking.
Add the diced tomatoes and half of the cilantro to the pot. Cook for another 3 minutes.
Adding fresh herbs at this stage infuses the dish with their aroma.
Pour in the coconut milk and bring the mixture to a gentle boil.
Stir well to combine the coconut milk with the other ingredients.
Add the marinated seafood to the pot and cook until the fish is opaque and the shrimp are pink, about 5 minutes.
Avoid overcooking the seafood to keep it tender.
Garnish with the remaining cilantro and serve hot.
Serve with steamed rice or crusty bread to soak up the flavorful broth.
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