1 1/2 to 2 pounds firm white fish fillets (halibut, swordfish, or cod), cut into large portions

3 cloves garlic, minced

4 tablespoons lime or lemon juice

1/4 teaspoon salt

Freshly ground black pepper

2–3 tablespoons extra virgin olive oil

1 cup chopped spring onion or 1 medium yellow onion, chopped

1/4 cup green onion greens, chopped

1/2 yellow bell pepper, seeded and chopped

1/2 red bell pepper, seeded and chopped

2 cups chopped tomatoes

1 tablespoon Hungarian sweet paprika

Pinch red pepper flakes

1 large bunch cilantro, chopped (reserve some for garnish)

1 (14-oz) can coconut milk

For the Rice:

1 tablespoon extra virgin olive oil

1/2 medium onion, chopped

1 clove garlic, minced

1 cup white rice

1 3/4 cups boiling water (or per package instructions)

1 teaspoon salt

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Place the fish in a bowl with garlic, lime juice, salt, and pepper. Coat well and refrigerate while preparing the soup base.
Prepare rice (if serving): Heat olive oil in a medium saucepan, sauté onion until translucent, add garlic, then stir in raw rice. Add boiling water and salt. Cover and cook for 15 minutes, then remove from heat until ready to serve.
Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add chopped onion and cook until softened. Stir in bell peppers, paprika, red pepper flakes, salt, and pepper. Cook until peppers begin to soften.
Add chopped tomatoes and green onion greens. Simmer uncovered for 5 minutes, then stir in chopped cilantro.
Remove about half the vegetables from the pot. Spread the remaining vegetables to form a bed for the fish. Lay fish pieces on top, season again lightly, then cover with the reserved vegetables.
Pour the coconut milk over the fish and vegetables. Bring to a gentle simmer, reduce heat, cover, and cook for 15 minutes until fish is just cooked through and flakes easily.
Taste and adjust seasonings — add more salt, lime/lemon juice, paprika, or chili flakes as desired.
Garnish with fresh cilantro and serve hot with rice or crusty bread.

Traditional Bahian moqueca uses red palm oil for its unique flavor and color. If available, add 1 tablespoon along with the coconut milk.
Use a firm fish like halibut, grouper, or sea bass for best results — delicate fish may fall apart.
You can also add shrimp or other shellfish for variation.
The stew can be served with plain rice, garlic rice, or toasted bread.
Adjust spice level by increasing or reducing red pepper flakes.