Begin by dicing one medium onion and mincing three cloves of garlic. Next, chop one to two bell peppers into bite-sized pieces.

In a large skillet, heat two tablespoons of oil over medium heat. Once hot, add diced onion and minced garlic, sauté for three minutes until fragrant.

Stir in one can of diced tomatoes, one can of coconut milk, one tablespoon of tomato paste, and half a cup of sour cream. Simmer for three minutes.

Add the chopped peppers and one pound of diced fresh fish to the skillet. Season with salt, pepper, and optional red pepper flakes. Cook for two minutes.

Cover and reduce the heat, letting it simmer for at least ten minutes until the fish is opaque and flaky.

Remove from heat, sprinkle with chopped cilantro, and serve hot with crusty bread or over rice.