Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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