Begin by patting your firm white fish dry and cutting it into chunky pieces. In a bowl, combine the fish with lime juice, minced garlic, and a sprinkle of kosher salt, allowing it to marinate for up to 30 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and sauté for about 3 minutes until translucent. Toss in the diced bell peppers and minced red chili pepper; continue cooking for an additional 3 minutes.

Stir in 2 tablespoons of tomato paste and, if using, 2 tablespoons of dendê oil into the sautéed vegetables, cooking for 1 minute. Add the chopped tomatoes, ground spices, and pour in ½ cup of fish stock. Simmer for about 2-3 minutes.

Pour in a can of full-fat coconut milk, stirring gently to combine. Bring to medium-high heat and let simmer for 3-4 minutes until thickened.

Carefully nestle the marinated fish pieces into the bubbling coconut broth. Cook gently over low flame for about 3-4 minutes until the fish is opaque.

Stir in ½ cup of freshly chopped cilantro and serve over rice or with bread. Squeeze lime wedges over the dish before serving.