adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Brazilian Fish Stew
Chef John's Brazilian Fish Stew
0 Likes
Prep Time:
12 minutes
Cook Time:
20 minutes
Total Time:
32 minutes
Spicy pepper coconut sauce poaches fish in Chef John's quick Brazilian stew.
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
  • 0.25 cup chopped green onion
  • 1.5 pounds sea bass fillets, cut into chunks
  • 1 pinch salt
  • 0.25 cup chopped cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
Instructions:
  • In a saucepan, bring water and rice to a boil. Then, cover, reduce heat to medium-low, and simmer for 20 to 25 minutes until the rice is tender and liquid is absorbed.
  • In a skillet over medium heat, warm olive oil, then sauté onions with 1 teaspoon of salt until slightly softened, about 3-4 minutes. Stir in tomato paste, garlic, paprika, cumin, and cayenne pepper, and cook for an additional 3 minutes. Pour in coconut milk, add soy sauce, and simmer until bubbly, about 5 minutes.
  • Turn up the heat to medium-high and add bell peppers, jalapeno peppers, and green onions. Allow the mixture to simmer again. Place the fish in the skillet; stir in. Cover and cook on medium-high heat until the fish begins to flake, approximately 5 minutes. Take off the heat and gently mix in salt, cilantro, and lime juice to prevent breaking up the fish. Serve with rice.

Similar Recipes