Ingredients

3 cloves garlic
1 medium yellow onion
1 medium red bell pepper
1 medium orange bell pepper
2 fresh vine-ripened medium tomatoes (about 10 ounces total), or 1 (14.5-ounce) can diced tomatoes
2 medium limes, divided
1/2 small bunch fresh cilantro
2 pounds skinless cod or halibut fillets
1 1/2 teaspoons kosher salt, divided, plus more as needed
2 tablespoons olive oil
2 tablespoons dendê oil (a.k.a. red palm oil)
1/4 teaspoon cayenne pepper (optional)
1 (about 13-ounce) can full-fat coconut milk
1 cup seafood stock
Steamed white rice or cilantro rice, for serving

Instructions

Mince 3 garlic cloves. Finely chop 1 medium yellow onion (about 1 1/2 cups). Trim and slice 1 medium red bell pepper and 1 medium orange bell pepper into 1/2-inch-thick strips (about 1 1/2 cup each). Core and cut 2 fresh vine-ripened tomatoes into 1-inch chunks (about 2 cups).

Cut 1 medium lime into wedges and reserve for serving. Finely grate the zest of the remaining lime into a small bowl, then juice the lime into the bowl. Pick the leaves and tender stems from 1/2 small bunch fresh cilantro and finely chop until you have 1/2 cup.

Pat 2 pounds cod or halibut fillets dry with paper towels, then cut into 2-inch pieces. Season all over with 3/4 teaspoon of the kosher salt.

Heat 2 tablespoons olive oil and 2 tablespoons dendê oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the garlic and onion and cook, stirring occasionally, until garlic is softened and the onions are translucent, about 3 minutes. Add both bell peppers and 1/4 teaspoon cayenne pepper if using. Continue to cook, stirring occasionally, until the peppers are softened, about 3 minutes.

Add the tomatoes or 1 (13.5-ounce) can diced tomatoes with their juices. Cook, stirring occasionally, until the tomato juices are beginning to evaporate, about 3 minutes. Add the lime zest and juice, remaining 3/4 teaspoon kosher salt, 1 (about 13-ounce) can full-fat coconut milk, and 1 cup seafood stock. Stir until combined and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.

Add the fish and gently pressing down on them with a spoon to submerge in the broth. Cover and return to a simmer. Cook until the fish is just cooked through, about 5 minutes. Add half of the cilantro and gently stir to combine so as not to break up the fish. Taste and season with more kosher salt as needed.

Serve with steamed white rice, garnished with the remaining cilantro and lime wedges for squeezing.