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Heat olive oil in a large saucepan over medium heat.
Sauté the diced onion until translucent, about 4–5 minutes.
Add garlic and cook for 30 seconds until fragrant.
Stir in the red bell pepper and tomato. Cook for 5 minutes until the vegetables start to soften.
Add cumin, smoked paprika, chili flakes, salt, and pepper. Stir to combine.
Pour in the coconut milk and broth. Bring the mixture to a gentle simmer.
Add the fish chunks, reduce heat, and simmer uncovered for 10–12 minutes until the fish is cooked through and flakes easily.
Squeeze in lime juice and stir gently.
Garnish with fresh cilantro and serve hot.
Serving and storage tips:
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