For the pepper sauce: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.

For the stew: Toss shrimp, cod with garlic, ?½ teaspoon salt, and ?¼ teaspoon pepperl. Set aside.

Process onion, tomatoes and their juice, and ?¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.

Heat oil in Dutch oven over medium-high heat. Add red and green bell peppers and ?½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ?½ teaspoon salt. Reduce medium and cook, stirring frequently, until reduced and thickened slightly, 3 to 5 minutes.

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes

Gently stir in 2 tablespoons pepper sauce and remaining ?½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.