African culinary influences set this scene for this Afro-Brazilian dish cooked with dende (palm) oil and coconut milk.

1 pound fresh codfish or other firm white fish, cut into 1 1/2 inch cubes
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
salt and pepper
1 15-ounce can whole peeled tomatoes
1 onion, coarsely chopped 
1/4 cup fresh cilantro, stemmed, plus more for garnish
2 tablespoons dende oil or olive oil
1 green bell pepper
1 red bell pepper
1 Malagueta pepper, thinly sliced
1 14-ounce can full fat coconut milk
juice of 1 lime

Place the cubed fish and shrimp in a bowl. Toss with garlic, salt and pepper.

Add the canned tomatoes with their juices, onion, and 1/4 cilantro to a food processor and blend until smooth.

Heat 2 tablespoons oil over medium-high heat and cook the diced bell peppers and Malagueta pepper until softened, about 5 minutes. Add the tomato and onion mixture and 1/2 teaspoon salt and cook until thickened, about 5 minutes.

Add the coconut milk and bring to a boil. Add the seafood and lower the heat to a simmer. Stir gently and simmer for 3 minutes. Stir in the lime juice.

Cover and turn off the heat. Let sit for 15 minutes. Garnish with fresh cilantro and serve with white rice.

Serves 6