To begin, place the fish, prawns, squid, and mussels in a large bowl. Season with salt, pepper, and lime juice. Toss gently and let marinate for 15 minutes while preparing the stew base. Move to cooking aromatics.

In a wide, heavy bottomed pot, heat the oil over medium heat. Add the sliced onions and sauté for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Transition to adding chilli pastes.

Stir in the ají amarillo and ají panca pastes. Cook for 2–3 minutes, stirring constantly, until the mixture deepens in colour and oil begins to separate. Move to adding tomatoes.

Add the chopped tomatoes to the pan. Stir well and cook until they break down slightly, about 5 minutes. The mixture should begin forming a loose sauce. Continue by deglazing.

Pour in the white wine and fish stock. Scrape the bottom of the pot to release any browned bits. Add the bay leaves and coriander sprigs. Bring the mixture to a gentle simmer. Transition to adding seafood.

Layer in the marinated seafood starting with the fish, then squid, prawns, and mussels. Do not stir—just cover and reduce the heat to low. Allow the seafood to “sweat” in the aromatic steam for 10–12 minutes. Check for doneness before garnishing.

Remove the lid and gently stir once. Taste and adjust with salt or extra lime juice if needed. Discard bay leaves and coriander sprigs. Move to final garnishing and serving.

Ladle the seafood and broth into shallow bowls. Garnish with fresh coriander leaves and serve immediately with steamed rice or boiled cassava. Offer lime wedges on the side for a burst of brightness. Presentation tip: Serve in earthenware bowls to retain warmth and highlight rustic character.