Pat the fish dry and portion the fish into the size you like. Season with salt and pepper. Set aside while you continue with the stew.
Heat olive oil in a medium/large pot or dutch oven (with a lid) over medium high heat. Add the Sliced Yellow Onions and (almost all) the Sliced Peppers. Season with kosher salt and pepper. Stir occasionally for about 5 minutes while they cook down.
While cooking, start rice in a medium saucepan and cook according to the instructions. Reserve 1/2 of the rice for the Chicken Thai Red Curry.
After the peppers and onions have cooked down and are more translucent, push the veggies to the sides and create a hole in the center. Add the Brazilian Stew Spices and allow the spices/garlic/tomato to cook slightly, stirring for about a minute. Mix into the veggies and add the crushed tomatoes, stirring together well. Add the chicken stock and scrape any brown bits off the bottom of the pot. Stir in the coconut milk, let come to a boil, add the lid, and then reduce the heat, allowing to simmer, stirring occasionally, for about 10 minutes.
Add the fish down into the hot liquid and allow to cook for 3-4 minutes, until just flaky. Remove the fish to a plate so it stops cooking. Reserve 1/2 of the sauce, peppers, and onions for Chicken Thai Red Curry.
Serve about two ladles of the liquid in each bowl immediately with some of the fish, rice, Cilantro, and lime slices. Serve with tostada pieces on the side.

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