Makes enough for 4 portions

• 500 - 700g fresh fish (thicker cuts are best, any white fish is good, can also use salmon, shellfish, prawns as desired)
• 2 or 3 limes
• 2-3 tbsp olive oil
• 1 onion
• 2 medium sized carrots
• 1 red pepper
• 4 cloves of garlic
• 1 jalapeno chilli (or a couple of milder ones to suit your taste)
• 1 tbsp tomato puree
• 2 tsp paprika
• 1 tsp ground cumin
• 250ml fish or chicken stock
• 200 - 250g fresh tomatoes
• 100ml coconut milk (or cream)
• coriander / spring onions / flat leaf parsley to garnish
• salt to season
• rice and / or crusty bread to serve

1. Cut the fish into chunky bite sized pieces
2. Finely dice the onion
3. Dice the carrots
4. Dice the pepper
5. Crush or finely chop the garlic
6. Finely chop the chilli(s) - Note, last time we made this we used 2 Sainsburys 'mixed chillis' Heat rating 2 out of 5, leaving the seeds in, and it carried a lovely heat without being overwhelming
7. Zest half of a lime
8. Juice 2 limes
9. Place fish into a bowl.
10. Add salt.
11. Add 1 limes worth of zest
12. Add lime juice
13. Massage fish lightly to coat all the pieces well.
14. Set fish aside.
15. In a large pan, heat the olive oil over medium high heat.
16. Add onion and salt, and sauté 2-3 minutes.
17. Turn heat down to medium, add carrot, pepper, garlic and chilli(s) and cook 4-5 more minutes.
18. I'd normally have the rice ready to go on about now, so get that going in parallel with the rest of stew making
19. Back to the stew pot, add tomato puree,
20. Add spices.
21. Add 200ml of the stock.
22. Mix and bring to a simmer.
23. Add tomatoes.
24. Cover and simmer gently on medium low for 5 minutes or until carrots are tender.
25. Add coconut milk. Louise's pro tip - if you half a tin of coconut milk, use a tablespoon of the solids from the top of the can rather than the milk itself
26. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.
27. Season as required with salt and yet more lime juice
28. Serve with your choice of rice and bread
29. Garnish to taste. Even more lime juice can be drizzled on just before serving, or serve with a lime wedge so that diners can adjust for themselves