Heat the oil and sautéed the onion chopped garlic and peppers together until soft. Stir in the tomatoes ginger oregano lime zest and chopped chilies. Heat over low heat for 10-15 minutes. Add the monk-fish and fish stock and bring to a boil. Reduce the heat and simmer for 30 minutes before adding the scallops and prawns. Gently cook for 5-7 minutes season and serve.
