1large sweet red bell pepper, chopped (about 1 cup)
8-10cloves of garlic, minced
114.5 oz can of fire roasted tomatoes, diced or 2 large fresh tomatoes, diced (about 1 ½ cup)
1cupfish stock (may substitute vegetable stock)
1-2TablespoonsSnake Bite or Venom Datil Pepper Hot Sauce (use less or more depending on the heat level you desire)
114-oz can unsweetened coconut milk
2Tablespoonscoconut oil (may substitute olive oil, or leave out altogether if you wish)
4Tablespoonsfresh cilantro, chopped
Salt and pepper to taste if desired
Lime wedges for serving
Place shrimp and fish pieces in a large bowl with 2 Tablespoons of lime juice, the Datil Zest and Datil Jerk, and half of the minced garlic. Stir gently to distribute the oil and spices.
In a large stock pot or Dutch oven, heat the Tablespoon of olive oil over medium heat.
Add the onion and bell pepper, and cook, stirring frequently until vegetables are soft, about 5 minutes.
Add the rest of the garlic, and cook, stirring frequently for another minute.
Add the tomatoes and their juice, fish or vegetable stock, Snake Bite or Venom Datil Pepper Hot Sauce, smoked paprika, coconut milk and the coconut oil. Reduce heat to low and simmer for about 5 minutes.
Add salt and pepper to taste if needed.
Gently stir in the shrimp and fish, and simmer over low heat for 3-5 minutes, or just until shrimp turn pink. Remove from heat and stir in 2 Tablespoons of chopped cilantro.
Serve in bowls with rice, if desired.
Garnish with more cilantro and lime wedges.
Other fish and seafood can be substituted to change up the recipe. You might try sea bass, or even salmon. Swap out the shrimp with lobster or crawfish or even mussels.