Preparation:

• Marinate the Seafood: If using fish fillets, season them with salt, pepper, and lime or lemon juice. Let them marinate for about 15-20 minutes. If using shrimp, you can marinate them as well or simply season with salt and pepper.
• Prepare the Vegetables: Slice the tomatoes, onions, and bell peppers thinly. Mince the garlic. You can use a variety of colors for the bell peppers to add visual appeal to the dish.
• Cooking the Stew: In a large, deep skillet or pot, heat a tablespoon of palm oil over medium heat. Add the sliced onions and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
• Layering the Ingredients: Arrange a layer of sliced tomatoes over the onions and garlic in the skillet. Next, add a layer of sliced bell peppers. Place the marinated fish fillets or shrimp on top of the vegetables.
• Adding the Coconut Milk: Pour coconut milk over the fish and vegetables until everything is submerged. The coconut milk should create a creamy base for the stew.
• Seasoning and Simmering: Season the stew with salt and pepper to taste. Bring the mixture to a gentle simmer over medium-low heat. Cover the skillet or pot and let it simmer for about 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
• Garnishing: Once the stew is cooked, sprinkle chopped cilantro or parsley over the top for freshness and color.