Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp red chili flakes
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 lb firm white fish, cut into 2-inch chunks
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 lb sea scallops
  • 1 can (13.5 oz) light coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, red pepper, and green pepper; sauté for 5–7 minutes until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic, smoked paprika, and red chili flakes, cooking for 60 seconds until fragrant.
  3. Stir in the fire-roasted diced tomatoes with their juices. Lower heat to medium-low and simmer for 5 minutes to reduce acidity.
  4. Pour in the light coconut milk and stir gently until the broth is uniform and creamy. Bring to a very gentle simmer.
  5. Carefully nestle the fish chunks, shrimp, and scallops into the liquid. Cover the pot with a lid and cook for 5–8 minutes until the fish flakes easily with a fork.
  6. Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with salt and black pepper to taste.