In a mixing bowl, combine fresh fish pieces with lime juice, minced garlic, and a sprinkle of kosher salt. Gently toss to coat well and let sit for about 30 minutes.

Heat a large skillet over medium heat, add olive oil, and sauté chopped onions with a pinch of salt for around 3 minutes until translucent.

Fold in diced bell peppers and red chili for heat, along with additional minced garlic. Cook for another 3 minutes.

Stir in tomato paste and dendê oil (if using), followed by chopped tomatoes. Season with salt, pepper, paprika, ground cumin, and ground coriander. Cook for 2-3 minutes.

Deglaze the skillet with fish or chicken stock, add coconut milk, and let simulate gently for about 3-4 minutes.

Nestle the marinated fish pieces into the sauce and cook for 3-4 minutes until cooked through and flakes easily.

Remove from heat, stir in freshly chopped cilantro, and ladle into bowls. Serve with lime wedges.