Season your salmon and shrimp (if using) with salt and pepper and set aside
In a pot (crock pot with medium-heavy bottom), add your dende/pal oil and your diced onions and sautee for 4 minutes until translucent.
Add your minced garlic and hot pepper and sauté for an additional 2 minutes. Season with salt to taste.
Turn down your heat on low and layer your sliced veggies. Starting with onions, tomatoes, and sliced peppers, reserving a few tomatoes for the very top layer.
Add two cans of coconut milk and chicken stalk and bring to simmer on low. Season your coconut milk with salt to taste.
In the mean time, squeeze juice from one lime over your salmon filets.
Once your coconut milk is simmering, add your salmon fillet on top, they should be partially or fully submerged. Cover your pot and let your fish steam for about 10 minutes until fully cooked.
Add chopped cilantro to your pot, if adding shrimp add it here and cover for 5 minutes while your shrimp fully cooks.
Serve with white rice and Farofa .