Chef John'S Brazilian Fish Stew Recipe

Name: Chef John'S Brazilian Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup uncooked white rice; 1 tablespoon olive oil; 1 yellow onion, thinly sliced; 1 teaspoon salt, plus more to taste; 2 tablespoons tomato paste; 4 cloves minced garlic; 2 teaspoons paprika; 1 teaspoon ground cumin; cayenne pepper to taste; 1 (14 ounce) can full-fat coconut milk; 1 teaspoon soy sauce; 1 red or yellow bell pepper, halved and thinly sliced; 2 jalapeno peppers, seeded and thinly sliced; 1/4 cup chopped green onion; 1 1/2 pounds sea bass fillets, cut into chunks; 1 pinch salt; 1/4 cup chopped cilantro leaves; 2 tablespoons freshly squeezed lime juice

Servings: persons

2 cups water
1 cup uncooked white rice
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounce) can full-fat coconut milk
1 teaspoon soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1/4 cup chopped green onion
1 1/2 pounds sea bass fillets, cut into chunks
1 pinch salt
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice

1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2
Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3
Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked white rice, 1 tablespoon olive oil, 1 yellow onion, thinly sliced, and more.

Yes, Chef John'S Brazilian Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Brazilian Fish Stew

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