Fish Stew
1 kg snapper or white fleshed fish fillets, skinned and cut into 5 cm pieces
3 tbsp lime juice
sea salt and freshly ground pepper
3 tbsp virgin olive oil
1 1/2 onions, 1 onion diced, 1/2 onion thinly sliced
8 garlic cloves sliced or crushed
2 Roma tomatoes, 1 tomato chopped, the other thinly sliced (use a tin of tomatoes if you don't have fresh)
250 ml fish stock or water or white wine
250 ml coconut cream
1 long red chilli, deseeded and finely chopped or chilli flakes
1 tbsp chopped coriander leaves plus extra to garnish
Cauliflower and/or Broccoli rice to serve (see Paleo Vegetables)