Cut the Firm White Fish Fillets into large chunks, pat them dry, then toss with the juice of the Lime, minced Garlic, a generous pinch of Salt, chopped Spring Onions and roughly chopped Cilantro. Let the fish marinate 20–30 minutes in the refrigerator.
Heat 2–3 tablespoons of Dendê Oil in a large heavy skillet or Dutch oven over medium heat until shimmering.
Add sliced Onion and sauté until translucent, then add another clove of garlic and cook briefly until fragrant.
Stir in sliced Red Bell Pepper and Yellow Bell Pepper and cook until they begin to soften, about 4–5 minutes.
Add chopped Tomato and cook until the tomatoes break down and form a saucy base, about 5–7 minutes.
Pour in the Coconut Milk and Fish Stock, stir to combine, then add the crushed or sliced Malagueta Pepper for heat and bring the mixture to a gentle simmer.
Taste and adjust seasoning with more salt if needed, then let the sauce simmer 5–10 minutes to meld the flavors.
Gently nestle the marinated fish pieces into the simmering broth, cover, and cook over low heat until the fish is just opaque and flakes easily, about 8–12 minutes depending on thickness.
Finish with a scatter of chopped cilantro and sliced spring onions, a squeeze of extra lime if desired, and serve hot with rice or crusty bread to soak up the fragrant broth.
