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Combine fish, lime juice and a sprinkle of salt and pepper in a bowl, refrigerate
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Heat olive oil in a pot over med heat
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Add onion, carrots, bell pepper, jalapeño and garlic and cook together about 5 minutes
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Stir in tomato paste, spices, tomatoes and stock and simmer about 5 minutes
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Add coconut milk, cover and simmer about 20 minutes
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Place fish pieces into the stew, simmer about 5 minutes, depending on thickness, until cooked through
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Garnish with cilantro and lime wedges
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Serve with rice and enjoy!