Prep the Fish: Rinse the fish under cold water, pat dry, cut into 2-inch pieces, and marinate with lime juice, salt, and pepper for 20 minutes.

Sauté Aromatics: Heat coconut oil in a pot over medium heat, add diced onion, and sauté for 3 minutes until translucent.

Add Vegetables: Stir in diced red bell pepper, carrots, and optional jalapeño, sauté for another 3 minutes.

Season the Base: Add salt, minced garlic, tomato paste, paprika, and cumin, stir, and cook for 1 minute.

Create the Stew Base: Pour in broth, tomatoes, and coconut milk. Bring to a boil, then simmer uncovered for 8 minutes.

Cook the Fish: Nestle marinated fish into the stew, cover, and let cook for 4–5 minutes until flaked with a fork.

Finish & Serve: Stir in cilantro and a splash of lime juice before serving over rice or with bread.