Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (such as cod, sea bass, or mahi-mahi), cut into 2-inch (5cm) pieces
  • 1 tbsp (15ml) lime juice, freshly squeezed
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2.5g) black pepper, freshly ground
  • 2 tbsp (30ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 tbsp/15g)
  • 1 red bell pepper, seeded and thinly sliced (about 1 cup/150g)
  • 1 yellow bell pepper, seeded and thinly sliced (about 1 cup/150g)
  • 1 green bell pepper, seeded and thinly sliced (about 1 cup/150g)
  • 1 scotch bonnet pepper, stemmed, seeded, and finely minced (use sparingly according to heat preference - 1/4-1/2 pepper)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 2 tbsp (30ml) dendê oil (palm oil)
  • 1/2 cup (120ml) fish stock or vegetable broth
  • 1/4 cup (15g) chopped fresh cilantro, plus more for garnish
  • 1 tbsp (7g) chopped fresh parsley
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, for serving
  • Lime wedges, for serving
  • Hot sauce (optional), for serving

Instructions:

  1. Gently combine fish with lime juice, salt, and pepper in a bowl. Let sit for 15 minutes.
  2. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell peppers and scotch bonnet. Cook until peppers are slightly tender, about 5 minutes more.
  3. Stir in diced tomatoes and coconut milk. Bring to a simmer.
  4. Gently place the marinated fish into the stew. Spoon some of the sauce over the fish.
  5. Cover the pot and simmer gently until the fish is cooked through and flakes easily with a fork, about 8-10 minutes. Avoid overcooking!
  6. Stir in dendê oil, fish stock, cilantro, parsley, and smoked paprika. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over rice, with lime wedges and hot sauce on the side.