Place fish cutlets in a bowl. Season with lime juice, salt, pepper, and garlic. Marinate for 20 minutes.

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

Heat palm oil in a clay-pot. Fry chopped onion until golden brown. Remove pot from heat.

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

Add marinated fish pieces over vegetables. Drizzle with any leftover marinade.

Sprinkle with half of the parsley and red chillies.

Layer remaining sliced onions, capsicums, and tomatoes on top of the fish.

Sprinkle with remaining parsley and red chillies.

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

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

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

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