2 1/2 pounds red grouper (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish), skin on, scaled and cut into 2-inch pieces
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
1 1/2 cups thinly sliced onions
2 to 3 fresh cayenne chiles, stemmed, seeded, and coarsely chopped
1 tablespoon minced garlic (about 3 cloves)
1 (14.5-ounce) can diced tomatoes, with juices
2 tablespoons tomato paste
1/2 cup Emeril's Quick Shrimp Stock, recipe follows (or chicken stock, canned low-sodium chicken broth, or water)
2 teaspoons salt
1 (14.5-ounce) can unsweetened coconut milk
2 tablespoons chopped fresh cilantro
Cilantro-Lime Rice, recipe follows, for serving
1 1/2 pounds shrimp shells
1 cup coarsely chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon coarsely chopped garlic
1 bay leaf
1/4 teaspoon crushed black peppercorns
1 teaspoon salt
2 1/2 quarts, plus 1 cup cold water
1 cup jasmine rice
1 bay leaf
1/2 teaspoon salt
2 1/2 cups water
2 tablespoons chopped fresh cilantro
Juice of 1 lime
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