In a large pot, heat the oil and soften onion and green peppers for about 5 minutes. Add garlic and sauté until fragrant.
Add seafood stock, water and coconut milk. (DO NOT COVER THE POT!)
Season with all herbs and spices, salt and pepper, and let cook under medium heat for about 25 minutes
Dissolve annatto paste with some of the cooking liquid to make it more fluid and add to soup.
Add all root vegetables.
While vegetables are cooking, season shrimp and fish.
Coat fish with flour, shake off excess flour and sear on a hot skillet with the remaining oil. Cook for about 2 minutes per side. Turn fish once with a spatula. Do not overcook the fish. Reserve on paper towels.
When all veggies are tender, add cooked fish and shrimp to soup and cook for about 1 extra minute. Remove from heat (the heat in the soup will the cook shrimp all the way through).
Serve immediately with lemon wedges and hot sauce.
Note: A variety of seafood can be used. Also, add more liquid (stock or water) if broth becomes too thick due to the starch in vegetables. Do not add tomatoes, as the acidity in the tomatoes and hot temperature may curdle the coconut milk.