Deseed the red bell peppers. Roast them together with the habanero pepper and 2 peeled onions until lightly charred and fragrant. Allow to cool slightly, then blend roughly (not completely smooth).

In a pot over medium heat, add the dry panla fish, salt, and half of the remaining onion. Add enough water to fully cover the fish and boil until the fish is about 80% softened. Remove from heat and set aside, the fish will finish cooking in the sauce.

In a separate pot, heat the palm oil on medium heat. Add the remaining half onion and sauté until translucent.

Add the blended pepper mixture, some of the fish stock, native seasoning blend. Stir well.

Gently nestle the softened fish into the sauce. Cover and simmer for about 20 minutes so the fish absorbs the flavors.

Uncover and continue cooking on medium heat until the sauce thickens to your desired consistency. Stir occasionally to prevent burning.

Taste and adjust salt if needed, then turn off the heat.