Preheat the oven to 400°F. Toss both bell peppers and the onion on a baking sheet with 1 tablespoon canola oil and a pinch of salt and pepper. Roast for 15-20 minutes, until soft.
Reduce the heat to 350°F. Toss the shrimp on a sheet pan with another 1 tablespoon oil and roast for 5-7 minutes, until cooked through and pink in color. Chop the shrimp into bite-sized pieces.
Heat a skillet over medium heat with 1 tablespoon olive oil. Pat the fish dry, season with salt and pepper and sear until cooked and opaque, about 3-4 minutes, flipping halfway through. Transfer to a plate and flake the fish with a spatula or fork.
Heat the remaining 1 tablespoon olive oil in a large saucepan with the onion and sauté until translucent, about 5 minutes
Add the garlic, smoked paprika, and aji amarillo and sauté until fragrant.
Stir in the chickpea flour and cook for 60 seconds, stirring. Add the stock, coconut milk, tomato purée, and roasted red peppers.
Bring the mixture to a simmer, stirring occasionally to mix the chickpea flour and thicken the sauce. Season with salt and cook for 12-15 minutes to develop the flavors.
For the rice, combine all ingredients in a saucepan and bring to a simmer. Cover, reduce heat to low, and simmer until the grains are tender, about 20 minutes.
When the soup thickens slightly and reaches a silky texture, turn off heat. Stir in the lime juice and adjust the seasoning with salt and more lime as needed.
To serve, divide the coconut orange rice between bowls. Top with shrimp, fish and broth. Garnish with cilantro and lime wedges.