Pat the fish fillets dry and cut into large chunks. In a bowl, combine the fish with juice from 2 limes, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently and let marinate for 15 minutes.

While the fish marinates, slice 2 onions into half-moons, dice 3 tomatoes, and cut 2 bell peppers into strips. Roughly chop 1/4 cup fresh cilantro and slice 1 lime into rounds for garnish.

In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the sliced onions and cook for 3-4 minutes until softened. Add the remaining minced garlic and cook for 1 minute until fragrant.

Add the diced tomatoes, bell pepper strips, 1 tsp paprika, 1/2 tsp cumin, and 1 bay leaf to the pot. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and release their juices.

Pour in 1 1/2 cups coconut milk and 1/2 cup tomato sauce. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.

Carefully place the marinated fish pieces into the simmering broth, arranging them in a single layer. Spoon some of the sauce over the fish. Cover the pot and reduce heat to low. Simmer gently for 12-15 minutes until the fish is cooked through and flakes easily with a fork.

Remove from heat and discard the bay leaf. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed. Garnish with fresh cilantro and lime rounds.

Serve immediately in shallow bowls, ladling the coconut broth over the fish. Accompany with steamed white rice and, if available, a sprinkle of farofa on top.