Brazilian fish stew

This was a new experiment. the smell was pungent. I have a far too strong association between coconut and sweets...so having that flavor in something salty was weird. But served with rice and garlic bread, the dish tasted surprisingly good.

Ingredients
1 bunch cilantro
2 pound cod
3 tbsp lime juice
2 cloves garlic
1 can diced tomatoes
1 red bell pepper
2 onions
1 can coconut milk
1 tbsp cumin
1 tbsp paprika
1 tsp cayenne
2 tsp salt
1 tsp black pepper
2 tbsp olive oil

Preparation
Chop fish and marinade in a mixture of pepper, paprika, cayenne, lime juice, salt, cumin, minced garlic.

Saute the chopped onions in the olive oil.

Chop the bell pepper, and layer onto the onions, add fish on top and tomatoes at last. Pour on the coconut milk.

Simmer for 15 minutes, stirring occasionally. Add in the cilantro and cook for 5 more minutes. Allow to sit in fridge overnight, serve reheated for best results!