Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add 1 chopped onion and sauté for 3 minutes until translucent. Stir in 2 minced garlic cloves and 1 diced bell pepper, cooking for an additional 2 minutes.

Stir in a 14-ounce can of diced tomatoes, 1 cup of coconut milk, and 1 cup of vegetable or chicken broth. Add 1 teaspoon of paprika, 1 teaspoon of cumin, a pinch of cayenne, and season with salt. Bring to a gentle simmer for about 5 minutes.

Nestle 1 pound of cut white fish into the broth, cover, and simmer gently for 8-10 minutes, until the fish is opaque.

Squeeze the juice of 1 fresh lime into the stew, stir gently, and adjust seasoning if necessary. Serve hot over rice, garnished with fresh cilantro.