Brazilian Fish Stew

In a 4-qt. Dutch oven heat oil over medium. Add sweet pepper, onion, and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Add cumin, paprika, sugar, salt, and cayenne pepper; cook and stir 1 minute. Stir in tomatoes, coconut milk, and the water. Bring to boiling; reduce heat. Simmer 15 minutes.

Meanwhile, rinse fish; pat dry. Cut fish into 1-inch pieces. Stir fish into tomato mixture. Cook 2 to 3 minutes more or until fish flakes easily. Top servings with cilantro and serve with lime wedges.