Prepare Fish: Rinse the firm white fish under cold water, pat dry, cut into 2-inch pieces, and marinate with lime juice, salt, and pepper for 20 minutes.

Sauté Aromatics: Heat coconut oil in a large sauté pan over medium heat, add diced onion, and cook until translucent (about 3 minutes).

Add Vegetables: Incorporate the chopped red bell pepper, diced carrots, and optional jalapeño, sauté for 3 minutes.

Seasoning Addition: Stir in salt, minced garlic, tomato paste, paprika, and ground cumin; cook for 1 minute until fragrant.

Make Stew Base: Add broth and tomatoes, then stir in coconut milk; bring to a boil, then simmer for 8 minutes.

Cook Fish: Gently add marinated fish pieces, cover pan, and simmer for 4-5 minutes until cooked through.

Finish & Serve: Stir in cilantro and lime juice; serve hot with rice or crusty bread, garnished with lime wedges.