1. Marinate fish and shrimp in bowl with lime juice, 6 cloves garlic (2 tbsp prepared), 1 tbsp kosher salt and 1 1/2 tsp black pepper.

2. Heat Dutch oven over medium-high heat, add red onion, 2 cloves garlic (1 tbsp prepared), red pepper and cook until soft (4-5 minutes).

3. Add tomatoes and cook another 3-4 minutes.

4. Add vegetable stock, coconut milk, paprika, hot sauce, chili powder, 1 tbsp kosher salt, 1 1/2 tsp black pepper and bring to a small boil reducing the soup (10 minutes).

5. Drain fish and shrimp of the lime juice and add to soup, cooking another 10-15 minutes.

6. Make 1-2 packages of prepared spanish rice for the soup based on if you prefer a little or a lot of rice with your soup. Feel free to add an extra 1/2 tsp paprika, 1/2 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp butter, as most prepared rices are created to be on the more bland side and this soup screams big bold flavor.

7. Place a large spoonful of rice in the center of the bowl and ladle 5-6oz of soup over the top, garnish with cilantro and serve.