A simple, delicious and well spiced stew made with fish and/or seafood simmered coconut milk and tomatoes

Preparation time: 30 minutes

What you need:

2lb (1kg) firm white fish (halibut, cod, sea bass, mahi mahi) and seafood (shrimp, squid, mussels) – the stew is delicious with only fish or fish and seafood combined; it’s your choice entirely!

Juice of 1 lime (or lemon)

2–3 tablespoons oil (coconut oil is nice, but any oil will work)

1 large onion, chopped

4 medium carrots, diced

1 bell pepper, diced (red, yellow or green)

4 garlic cloves, minced

½ jalapeno, finely diced (optional)

1 tablespoon tomato paste

1 tablespoon paprika powder

1 teaspoon cumin

1 cup (240ml) fish, chicken or vegetable stock (you can substitute with water)

28 oz (2 cans; 800g) tomatoes, diced (fresh tomatoes are even nicer!)

14 oz (1 can, 400ml) coconut milk

Salt & pepper to taste

½ cup (40-50g) fresh cilantro/coriander, parsley or green onions

squeeze of lime

How to do it:

Rinse and pat dry the fish and cut into 2 inch (4cm) pieces. Place in a bowl and add salt, one teaspoon of paprika and 2 tablespoons lime juice. Mix carefully and set aside.

Heat the oil over medium high heat, add onions and sauté until golden (4-5 minutes). Turn heat down to medium, add garlic and sauté for another minute until fragrant.

Add carrots, bell pepper and jalapeno and cook 4-5 more minutes. Add tomato paste, all spices and stock. Stir carefully and bring to a simmer,  add tomatoes. Cover and simmer on low heat for about 5 minutes or until carrots are tender.

Add the coconut milk and taste, add salt, pepper and more spices until you like it.

Add the fish, stir very carefully until the fish is well coated and simmer until it’s cooked through, about 4-6 minutes, or longer until fish is cooked through.

Sprinkle with herbs and serve over rice with a squeeze of lime.