Cut the fish into 1 inch pieces. Season with salt and pepper.

Heat oil and sauté the onion, add the pepper, potatoes and carrots. Cook until the pepper and onions are soft. Add the garlic and mix with the vegetables. Then add the tomatoes and stir again. Next pour the chicken broth, lower heat and allow to simmer until the potatoes are cooked. Check in about 10 minutes.

Before adding the fish, turn the heat back up to a boil. Add the fish into the pan and quickly allow it to boil again. Pour the coconut milk and stir. Don’t over cook, or else the fish will break apart. Remove from heat and let it sit covered for 5 minutes.

efore serving, squeeze the lime juice and gently stir the stew. You can serve it over white rice or with some sourdough bread on the side.

Decorate with the green onions or cilantro