YIELD: 4 to 6 servings | PREP TIME: 10 minutes, plus 30 minutes to marinate | STOVETOP: 30 minutes

• 1 teaspoon finely grated lemon zest, divided
• 1 teaspoon finely grated lime zest, divided
• ¼ cup fresh lemon juice
• ¼ cup fresh lime juice
• 4 tablespoons chopped fresh cilantro, divided
• 1 pound firm, mild white fish fillets, such as cod, snapper, or halibut, cut into ½- to ¾-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes or 1 pound fresh
• 1 (14-ounce) can full-fat coconut milk
• 1½ teaspoons fish sauce
• ¼ to ½ teaspoon cayenne pepper (depending on how spicy you like your stew)

1. In a large non-reactive bowl, combine ½ teaspoon of the lemon zest, ½ teaspoon of the lime zest, the lemon and lime juices, and 2 tablespoons of the chopped cilantro. Add the fish and shrimp and refrigerate, covered, for 30 minutes.
2. Melt the coconut oil in a large, heavy-bottomed pot over medium heat. Add the onion and sauté for 10 minutes, or until translucent and softened but not browned. Add the garlic and sauté for 30 seconds more.
3. Add the tomatoes, coconut milk, fish sauce, and cayenne pepper and simmer, covered, for 10 minutes.
4. Add the fish and shrimp, along with the marinade, to the pot. Bring to a simmer and cook for another 6 to 8 minutes, until the fish starts to flake and the shrimp are cooked through.
5. Serve the stew garnished with the remaining cilantro and citrus zest.