In a bowl, combine the fish fillets and shrimp with lime juice, salt, black pepper, and one clove of minced garlic. Gently toss to coat the seafood evenly, then cover the bowl and let it marinate for at least 20 minutes.

In a large pot or Dutch oven, heat the dende oil (or olive oil) over medium heat. Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent. Mix in the remaining minced garlic and bell peppers, cooking for an additional 4–5 minutes until softened and fragrant.

Stir in the diced tomatoes into the sautéed mixture, cooking for about 5–7 minutes until the tomatoes break down slightly and the mixture thickens.

Carefully layer your marinated seafood on top of the tomato and vegetable mix in the pot without stirring. Sprinkle half of the chopped cilantro and parsley over the seafood.

Pour the creamy coconut milk over the seafood and vegetables, cover the pot with a lid, and reduce the heat to low. Allow the stew to simmer gently for 15–20 minutes.

After simmering, taste the Moqueca and adjust the seasoning if needed, adding more salt or lime juice to balance the flavors.

Serve your flavorful Moqueca hot, garnishing it with the remaining chopped cilantro and parsley. Pair it with fluffy white rice, crispy farofa, or crusty bread.