Moqueca (Brazilian Fish Stew)

Chop the onion, bell pepper, and tomatoes into small pieces.

Mince the garlic cloves.

Chop the cilantro and set aside.

Juice the lime.

Rinse the fish fillets and pat dry.

Heat olive oil in a large pot over medium heat.

Add the chopped onion and garlic; sauté until the onion is translucent, about 5 minutes.

Add the bell pepper and tomatoes; cook for another 5 minutes until softened.

Pour in the coconut milk and bring to a simmer.

Add the fish fillets to the pot and season with salt, black pepper, and lime juice.

Cover and cook for about 10-15 minutes until the fish is cooked through.

Stir in the chopped cilantro just before serving.