Marinate the Fish: Rinse and pat dry your firm white fish. In a bowl, combine freshly squeezed lime juice, salt, and pepper. Coat the fish and let marinate for about 20 minutes.

Sauté the Aromatics: Heat coconut oil over medium heat. Add the onion and cook until translucent (about 3 minutes).

Add the Vegetables: Introduce diced red bell pepper, carrots, and jalapeño (if using). Cook for about 3 minutes until softened.

Mix in the Seasonings: Stir in salt, minced garlic, tomato paste, paprika, and ground cumin. Cook for 1 minute to release aromas.

Build the Stew Base: Add broth, tomatoes, and coconut milk. Bring to a boil, then reduce heat and let simmer for about 8 minutes.

Add the Fish: Carefully place marinated fish into the stew, cover, and simmer for an additional 4-5 minutes until cooked through.

Finish and Serve: Remove from heat, stir in cilantro and lime juice. Adjust seasoning if needed. Serve hot.