Step 1

Pat your fish and shrimp dry. Cut you fish up into a chunks about 2 inches long and thick, then place in a bowl and toss with the lemon/lime juice. Set aside.

Step 2

Heat a soup pot, add the oil and sauté the jalapenos, onions and carrots for 3-4 minutes. Season with a little salt and pepper while you stir. Add in garlic and sauté for 30 seconds.

Step 3

Add in paprika, red pepper and tomato paste, stir it together and then add in your stock. Allow it to reach a simmer and then continue to simmer for a few minutes.

Step 4

Add in your tomatoes (and their juice) and the coconut milk.

Step 5

As soon as this comes to a simmer again, taste and adjust seasoning as you wish (more salt, pepper, red pepper

Step 6

Add the shrimp and stir then gently add in the fish. Stirring gently until done (about 4-5 minutes.

Step 7

Spoon into bowls and garnish with parsley and/or a lemon or lime slice.