1. Cut the cod into large chunks and place in a bowl with the shrimp. Quarter 1 lime and juice the 2 remaining limes. Add lime juice and half the garlic to the bowl with the cod. Season with salt (in moderation) and pepper and toss to combine. Set aside.
2. Cut peppers into thin strips and quarter the tomatoes. Finely chop the stems of the cilantro and coarsely chop the leaves.
3. Heat the oil in a heavy bottom pan over medium heat and sauté the onion for 3 min. Add the peppers and remaining garlic and cook for 5 min., or until peppers are tender. Add the tomatoes, chicken broth, and cilantro stems and bring to a boil. Cook for 5 min. or until tomatoes get soft. Add the coconut milk and bring to a boil, stirring occasionally. Season with salt (in moderation) and pepper. Reduce the heat to low and place the cod and shrimp in the sauce. Cover with a lid and cook for 5 min. or until cod and shrimp are cooked through. Serve with white rice.
Per serving: 454 calories, 25g fat, 12g saturated fat, 258mg cholesterol, 452mg sodium, 14g carbohydrate, 4g fiber, 5g sugar, 48g protein