Rio Rhapsody Moqueca Brazilian Fish Stew with Coconut Tomato

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large yellow onion, diced (about 1 ½ cups)
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 Scotch Bonnet pepper, deseeded and finely chopped (optional, for heat – use caution!)
• 2 Roma tomatoes, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• 1.5 lbs firm white fish fillets, such as cod, halibut, or sea bass, cut into 2-inch pieces (approx. 680g)
• 1 (13.5 oz) can full-fat coconut milk (400ml)
• 1 (14.5 oz) can diced tomatoes, undrained (410g)
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons lime juice, plus lime wedges for serving (30ml)
• 1/4 cup vegetable broth or fish stock (60ml)