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Chef John's Brazilian Seafood Stew

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PREP TIME
12 min
COOKING TIME
20 min
TOTAL TIME
32 min
SERVINGS
6 servings
Dinner Brazilian
Chef John's Brazilian Seafood 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
  • 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
Instructions
1
Begin by heating water and rice in a saucepan over high heat, stirring occasionally until the liquid reaches a rolling boil.
2
Once boiling, lower the heat to a medium-low setting and cover the saucepan with a lid. Continue cooking for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed.
3
Next, heat a generous amount of olive oil in a skillet over medium heat on your stovetop. Add sliced onions and sprinkle with 1 teaspoon of salt, then cook gently until the onions start to soften and release their flavors.
4
After 3-4 minutes of cooking, add a spoonful of tomato paste, minced garlic, ground paprika, cumin powder, and cayenne pepper to the skillet. Stir everything together and continue cooking for another 3 minutes, allowing the flavors to meld.
5
Now, pour in a can of coconut milk and add 1-2 tablespoons of soy sauce to the skillet. Bring the mixture to a gentle simmer, then let it cook for about 5 minutes, stirring occasionally.
6
Increase the heat to a high setting and stir in sliced bell peppers, diced jalapeno peppers, and chopped green onions into the skillet. Let the mixture return to a gentle simmer before adding your fish fillets to the pan. Stir everything together and cover the skillet with a lid, then cook over high heat until the fish starts to flake apart.
7
Remove the skillet from the heat source and add a pinch of salt, chopped cilantro, and a squeeze of fresh lime juice to the fish. Stir everything together carefully to avoid breaking up the fish, then serve hot over a bed of cooked rice.