Begin by rinsing your firm white fish under cold water, then patting it dry with paper towels. Cut the fish into 2-inch pieces and marinate with fresh lime juice, sea salt, and black pepper. Let the fish sit for at least 20 minutes to absorb the flavors while you prepare the vegetables and aromatics.

In a large pot, heat 2 tablespoons of coconut oil over medium heat until it shimmers. Add the diced onion and sauté for about 3 minutes, stirring occasionally until the onion turns translucent.

Stir in the chopped red bell pepper, sliced carrots, and optional jalapeño pepper into the pot. Cook for an additional 3 minutes.

Sprinkle in sea salt and minced garlic cloves, stirring for about 1 minute. Then, add the tomato paste, paprika, and ground cumin to the pot.

Pour in 3 cups of your preferred broth, followed by crushed tomatoes and coconut milk. Increase the heat to bring the mixture to a gentle boil, then reduce it to a simmer for approximately 8 minutes.

Gently nestle the marinated fish pieces into the simmering mixture. Cover the pot and let it simmer for an additional 4-5 minutes, or until the fish is opaque and cooked through.

Once cooked, stir in chopped fresh cilantro and a squeeze of lime juice to brighten the flavors. Adjust seasoning if needed, then serve hot.