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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.
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.
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.
Add in your tomatoes (and their juice) and the coconut milk.
As soon as this comes to a simmer again, taste and adjust seasoning as you wish (more salt, pepper, red pepper
Add the shrimp and stir then gently add in the fish. Stirring gently until done (about 4-5 minutes.
Spoon into bowls and garnish with parsley and/or a lemon or lime slice.