Ingredients:
1 lb firm white fish
2 tbsp fresh lime juice
2 tbsp olive oil
1 cup diced carrots
1 red pepper
4 cloves garlic
½ jalapeno - finely diced
½ chopped onion
1 tbsp tomato paste
2 tsp paprika
1 tsp cumin
1 cup chicken (or fish) stock
½ cups diced tomatoes (fresh is best)
14 ounce can coconut milk
Cilantro, lime wedge
Directions:
Cut fish into 2” pieces and toss with lime juice. Add olive oil to a large pan and place over high heat. Add garlic, onion and salt. Stir and cook for 3 min. Turn heat to medium add carrot, pepper, jalapeño and cook 5 min. Add tomato paste, spices, stock, tomatoes and coconut milk. Stir well and place fish in stew and cover. Cook for about 5 min. Serve over rice (optional) and top with cilantro and lime wedge