1 Tbl coconut oil
1 Tbl Roasted Garlic Avocado Oil
1 medium yellow onion, halved and thinly sliced
1 medium yellow, red or orange bell pepper, stemmed, seeded and thinly sliced
1 serrano chili, stemmed and sliced into thin rounds
4 medium garlic cloves, minced, divided
1 tsp Sweet Smoked Paprika
14½-ounce can diced tomatoes
Kosher salt and ground black pepper
Four 6-ounce skinless ﬁllets of firm white fish
1 l b peeled, deveined shrimp
Zest and juice of one lime
1 Tbl grated lime zest
8-ounce bottle clam juice
1 can coconut milk
14-ounce can diced hearts of palm or artichoke hearts (optional)
½ cup roughly chopped fresh cilantro
Habanero Extra Virgin Olive Oil
In a medium bowl, combine the fish, lime zest and juice, half the garlic, 1 tsp salt and ½ tsp pepper. Turn to coat on all sides, then set aside at room temperature until ready to use.
In a Dutch oven, heat the coconut oil and Roasted Garlic Avocado Oil over medium until shimmering. Add the onion, bell pepper and chili, then cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in the remaining garlic, the paprika, tomatoes and 1 tsp salt. Cook, stirring occasionally, for about 5 minutes.
Add the clam juice, coconut milk and ½ cup water to the pot. Bring to a simmer, then cook for about 10 minutes. Stir in the hearts of palm or artichokes (if using), the ﬁsh with its marinade and shrimp. Bring to a gentle simmer and cook for about 5 minutes. Gently ﬂip the ﬁsh and continue to cook until the ﬁsh is opaque throughout and ﬂakes easily with a fork, about another 3 minutes.
Remove from the heat and stir in the cilantro. Taste and season with salt, pepper and lime juice. Serve with a drizzle of Habanero Extra Virgin Olive Oil.