Begin by rinsing your fish under cold water. Pat it dry and cut it into 2-inch pieces. Marinate with lime juice, salt, and pepper for 20 minutes.

Heat coconut oil in a large pot over medium heat. Sauté diced onion for about 3 minutes until translucent.

Stir in diced red bell pepper, carrots, and optional jalapeño. Cook for an additional 3 minutes until vegetables soften.

Add salt, minced garlic, tomato paste, paprika, and cumin. Cook for 1 minute to enhance flavor.

Pour in the broth, crushed tomatoes, and coconut milk. Bring to a gentle boil, then simmer for 8 minutes.

Nestle the marinated fish into the stew. Cover and cook for 4 to 5 minutes until fish flakes easily.

Stir in chopped cilantro and lime juice. Adjust seasonings as needed and serve over rice or with bread.