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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chef John'S Brazilian Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions