Rinse and pat dry the fish and cut into 2-inch pieces. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces and set aside.

In a large saut? pan, heat the olive oil over medium high heat. Add onion and salt, and saut? for 2-3 minutes.

Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno, and cook for 4-5 more minutes.

Add tomato paste, spices, and stock. Mix and bring to a simmer, then add tomatoes. Cover and simmer gently on medium low for 5 minutes or until carrots are tender.

Add the coconut milk and taste, adding more salt if necessary.

Nestle the fish in the stew and simmer gently until it?s cooked through, about 4-6 minutes. Spoon the coconut broth over the fish and cook until desired doneness, or longer for thicker pieces.

Taste and adjust salt and squeeze with lime.

Serve over rice, sprinkle with cilantro or scallions and a squeeze of lime. Drizzle with a little olive oil if desired.