Moqueca (Brazilian Fish Stew)

2 pounds sea bass fillets, cut into large pieces

1 lime, juiced

1 pinch salt and ground black pepper to taste

2 tablespoons palm oil

3 large tomatoes, diced

1 large onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

1 bunch cilantro, chopped

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley

3 cloves garlic, minced

3 cups coconut milk

1 pound raw shrimp, peeled and deveined

Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.

Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.