1 1/2 pounds firm white fish like Halibut, Haddock, Sea Bass, Cod etc
1 pound Large shrimp, I like 21-25 count (peeled & deveined)
1 1/2 TBS fresh lemon or lime juice
1 TBS grapeseed or olive oil
1 jalapeno, minced
1 heaping cup of Vidalia onion, minced
3/4 cup diced carrot
6 cloves garlic, chopped (or 3-4 TBS garlic paste or a combination)
1/2 TBS smoky paprika
1/2 teaspoon red (cayenne) pepper (Optional) See notes
1/4 cup tomato paste
48 oz seafood stock (or vegetable stock)
1 14.5 oz can tomatoes (fire roasted if you see them)
1 14 oz can coconut milk I like Thai Kitchen
Salt and black pepper to taste
More red (cayenne) pepper if you like after you taste it.
Snipped parsley for garnish
Way to cook :
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.