Place the fish cutlets into a bowl. Season with lime juice, salt, ground pepper, and crushed garlic. Reserve for 20 minutes.

In a separate bowl, season prawns and calamari with salt and pepper.

Heat the palm oil in a clay-pot and fry the roughly chopped onion until golden brown.

Remove the pot from heat.

Layer half of the sliced raw onions, capsicums, and tomatoes in the clay-pot.

Add all the marinated fish pieces over the layered vegetables and drizzle with any leftover marinade.

Sprinkle with half of the chopped parsley and red chillies.

Layer the remaining sliced onions, capsicums, and tomatoes on top of the fish cutlets. Sprinkle with the rest of the parsley and red chillies.

Pour coconut milk and fish stock into the clay-pot.

Bring the mixture to a boil, then simmer gently, covered, for 15 minutes.

Remove the lid. Add the calamari rings and prawns. Stir gently.

Simmer for another 15 minutes or until the vegetables are well-cooked.

Serve with rice and toasted manioc flour (farofa de dendê).