Moqueca

• 3 tbsp grapeseed oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, sliced
• 5 Roma tomatoes, cut into wedges
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 fresh red chili or jalapeno, thinly sliced
• 3 tbsp Patricia Quintana Achiote Sauce or other achiote paste
• 2 tbsp smoked paprika
• 1 tsp. kosher salt
• 1 14 oz can coconut milk
• 12 oz large shrimp, peeled and deveined
• 12 oz cod, cut into 2-inch pieces
• 2 tbsp lime juice, plus lime wedges for serving
• Cooked white rice for serving
• Cilantro, for garnish

Heat oil in a Dutch oven over medium-high. Add garlic and onion and cook, stirring often until onions are translucent and just beginning to brown, about 4 minutes. Add tomatoes, peppers, chilis, achiote sauce or paste, smoked paprika, and salt. Cook, stirring often, until most of the liquid from the tomato evaporates, about 3 minutes.

Add coconut milk and bring to a simmer. Add the cod; let simmer for about 2 minutes. Add shrimp and continue to cook until shrimp and cod are both cooked through, about 3 minutes more. Stir in 2 tbsp of lime juice.

Serve over with rice with additional lime wedges. Sprinkle with cilantro just before serving.