Directions:

Begin by bringing 1 1/2 cups of water and 1 cup of rice to a boil. Cover and simmer.

Heat 2 tablespoons oil in a large pan over medium-high heat. Once oil is hot, add fish. Once fish is browned on one side, add shrimp. Once all seafood is brown, pull it off the pot and reserve.

Turn the burner heat down to medium. Add tomato, onion, bell pepper, and jalapeno. Cook, stirring often until onion and bell pepper are softened, 10 to 12 minutes.

Add the mahi back into the pot gently. Add both parsley and cilantro stems into the pot. Add stock, and bring it to a boil.

Once it boils lower your burner temperature tolow/medium. Reduce heat to medium-low; simmer, uncovered, until mixture reduces by half,about 25 minutes. Reduce heat to low; stir in coconut milk, salt, and pepper. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2 to 3 minutes.

Serve over rice with lime wedges; garnish withcilantro or parsley leaves and maybe hot sauce