4 tbsp olive oil
3 ripe tomatoes, skinned, seeded, and chopped
1 red bell pepper, seeded and thinly sliced
1 garlic clove, finely chopped
1 green bell pepper, seeded and thinly sliced
1 tbsp red wine vinegar
1 cup canned coconut milk
1 tbsp fresh lime juice
1 tbsp tomato paste
1 tbsp vegetable oil salt and freshly ground black pepper
1 tbsp chopped parsley
1 3/4 lb (800 g) firm white fish, such as cod and snapper, cut into large chunks or strips
1 onion, thinly sliced
3 tbsp palm oil (optional)
1 small red onion, finely chopped
1 tbsp chopped cilantro
1 tsp. hot pepper sauce
Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers.
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices. Stir in the coconut milk and tomato paste and return to a boil. Season with salt and pepper.
Meanwhile, make a salsa: Mix the tomato, red onion, garlic, red wine vinegar, lime juice, vegetable oil, parsley and hot pepper sauce together and spoon into a serving bowl. Set aside to allow the flavours to blend.
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the salsa passed on the side.