Directions

1. Pat dry the fish and place in a bowl. Add 1/2 teaspoon salt, zest from half of 1 lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
   
2. In a dutch oven, heat the olive oil over medium high heat. Add onion and 1/2 teaspoon salt, and sauté 2-3 minutes.
   
3. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes.
   
4. Add tomato paste, paprika, cumin, and fish stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 minutes or until carrots are tender.
   
5. Add the coconut milk and taste and add more salt if necessary. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the broth over the fish and cook until desired doneness or longer for thicker pieces. Taste and season with salt and pepper, if needed. Squeeze the juice of half a lime, add more if needed.
   
6. Sprinkle with cilantro and the rest of the lime. Serve with rice or bread on the side.