Moqueca com Farofa de Dendê (Brazilian Fish Stew with Cassava and Dendê Oil)

Heat dendê oil in a large, deep skillet over medium. Add onions, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until onions are softened and translucent, 8 to 10 minutes. Stir in chiles and shrimp paste, if using; cook, stirring often, until fragrant, 1 to 2 minutes. Stir in tomatoes and bell pepper; season with 1/2 teaspoon salt. Cook, stirring occasionally, until tomatoes break down and release their juices, 8 to 10 minutes.

Pat fish dry with paper towels, and sprinkle evenly with 2 tablespoons lime juice and remaining 1 teaspoon salt. Stir coconut milk into mixture in skillet; nestle fish, skin side up, in mixture, ensuring coconut milk mixture comes at least halfway up sides of fish. Bring to a simmer over medium. Reduce heat to medium-low; simmer until fish is cooked through and flakes with a fork, 10 to 15 minutes, flipping fish halfway through cooking time. Remove from heat, and stir in cilantro, scallions, and remaining 2 tablespoons lime juice. Season with additional salt and lime juice to taste; drizzle with additional dendê oil.

Heat dendê oil and butter, if using, in a medium saucepan over medium-high. Add onion, and cook, stirring often, until softened and translucent, 4 to 6 minutes. Stir in farinha, and cook, stirring constantly, until dendê oil is fully absorbed into farinha and meal is toasted and crumbly, 3 to 4 minutes. Stir in salt. Serve with moqueca.