Chef John’s Brazilian Fish Stew

Introduction

Craving a vibrant, tropical dish that’s bursting with creamy, spicy flavors? What if you could create Chef John’s Brazilian Fish Stew in just 45 minutes, with tender sea bass simmered in a coconut milk broth infused with peppers, lime, and cilantro? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Quick and Easy Paella and Blackened Tuna Steaks with Mango Salsa, delivers a restaurant-quality meal perfect for weeknight dinners, cozy gatherings, or seafood lovers. With its rich, aromatic broth and fluffy rice, it’s both comforting and exotic. Ready to simmer that coconut milk and cook some magic? Let’s get cooking!

Overview

Chef John’s Brazilian Fish Stew, known as moqueca, is a main dish featuring sea bass chunks cooked in a fragrant coconut milk broth with onions, bell peppers, jalapeños, and spices, finished with cilantro and lime, and served over white rice. What makes it special? The creamy coconut milk balances the heat of jalapeños and cayenne, while the lime and cilantro add a fresh, zesty finish, creating a harmonious Brazilian-inspired flavor. This recipe takes about 45 minutes (20 minutes prep, 25 minutes cooking) and serves 6, making it ideal for a family meal or small dinner party.

• Time Requirement: 45 minutes (20 minutes prep, 25 minutes cooking)
• Difficulty Level: Easy (suitable for beginners)
• Servings: 6 servings (~1 cup stew + ½ cup rice per serving)

Essential Ingredients

The magic of Brazilian Fish Stew lies in its fresh, vibrant ingredients. Here’s what you’ll need and why each one matters:

For the Rice

• Water (2 cups): Cooks the rice to a fluffy texture.
• Uncooked White Rice (1 cup): Provides a neutral, absorbent base; long-grain works best.

For the Stew

• Olive Oil (1 tbsp): Sautés onions and spices for a flavorful base.
• Yellow Onion (1, thinly sliced): Adds sweet, savory depth.
• Salt (1 tsp, plus more to taste): Enhances flavors throughout the dish.
• Tomato Paste (2 tbsp): Contributes rich, umami flavor and color.
• Garlic (4 cloves, minced): Infuses bold, aromatic savoriness.
• Paprika (2 tsp): Adds smoky, sweet warmth.
• Ground Cumin (1 tsp): Brings earthy, nutty depth.
• Cayenne Pepper (to taste): Provides customizable heat.
• Full-Fat Coconut Milk (1, 14-oz can): Creates a creamy, tropical broth base.
• Soy Sauce (1 tsp): Adds umami and balances sweetness.
• Red or Yellow Bell Pepper (1, halved and thinly sliced): Offers mild sweetness and vibrant color.
• Jalapeño Peppers (2, seeded and thinly sliced): Contribute fresh, moderate heat.
• Chopped Green Onion (¼ cup): Adds mild oniony freshness.
• Sea Bass Fillets (1½ lbs, cut into chunks): Delicate, flaky fish that absorbs flavors well.
• Chopped Cilantro Leaves (¼ cup): Brings bright, herbaceous notes.
• Freshly Squeezed Lime Juice (2 tbsp): Provides tangy, zesty finish.

Substitutions and Variations

• Sea Bass: Swap with cod, halibut, snapper, or tilapia (cook 4–6 minutes); use shrimp or scallops for shellfish (cook 3–4 minutes); use tofu for vegetarian (cook 3–5 minutes).
• White Rice: Replace with brown rice (cook 40–45 minutes), quinoa, or cauliflower rice for low-carb.
• Coconut Milk: Use light coconut milk for fewer calories (broth will be thinner) or heavy cream for richer texture (less tropical flavor).
• Jalapeños: Substitute with serrano for more heat, poblano for milder flavor, or omit for no spice.
• Soy Sauce: Use tamari for gluten-free or fish sauce for a coastal twist.
• Bell Pepper: Swap with green bell pepper or poblano for different flavor profiles.
• Vegetarian/Vegan: Omit fish, use firm tofu or mushrooms, vegetable broth (½ cup) instead of soy sauce, and vegan-friendly spices.
• Gluten-Free: Use tamari or gluten-free soy sauce; ensure all ingredients are gluten-free certified.
• Low-Sodium: Reduce salt to ½ tsp and use low-sodium soy sauce; add ½ tsp smoked paprika for flavor.

Optional Additions

• Veggies: Add ½ cup diced tomatoes or carrots with bell peppers, inspired by your Sausage and Veggies Skillet.
• Spices: Include ½ tsp turmeric or red pepper flakes, echoing your Amazing Spicy Grilled Shrimp.
• Herbs: Garnish with extra cilantro or parsley, inspired by your Mediterranean Chicken Pasta Salad.

Step-by-Step Instructions

Making Chef John’s Brazilian Fish Stew is simple with a rice-cooking, sautéing, and simmering process. Follow these instructions for perfect results every time:

1. Cook the Rice:
   • In a saucepan, bring 2 cups water and 1 cup uncooked white rice to a boil.
   • Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20–25 minutes.
   • Fluff with a fork and keep warm.
   • Tip: Rinse rice before cooking to remove excess starch; check at 20 minutes to avoid overcooking.
2. Prep the Ingredients:
   • Thinly slice 1 yellow onion, mince 4 garlic cloves, halve and thinly slice 1 red or yellow bell pepper, seed and thinly slice 2 jalapeño peppers, chop ¼ cup green onion, cut 1½ lbs sea bass into 2-inch chunks, chop ¼ cup cilantro, and squeeze 2 tbsp lime juice.
   • Tip: Prep while rice cooks to save time; wear gloves when handling jalapeños to avoid skin irritation.
3. Sauté the Base:
   • Heat 1 tbsp olive oil in a large skillet (12-inch) or Dutch oven over medium heat.
   • Add sliced onion and 1 tsp salt; cook, stirring, until onions soften, 3–4 minutes.
   • Stir in 2 tbsp tomato paste, minced garlic, 2 tsp paprika, 1 tsp ground cumin, and cayenne pepper to taste; cook, stirring, until fragrant, about 3 minutes.
   • Tip: Stir frequently to prevent burning garlic; adjust cayenne for desired heat (start with a pinch).
4. Build the Broth:
   • Pour in 1 (14-oz) can full-fat coconut milk and add 1 tsp soy sauce.
   • Stir and bring to a simmer; let simmer gently for 5 minutes to meld flavors.
   • Tip: Scrape the pan to incorporate tomato paste; keep heat medium to avoid curdling coconut milk.
5. Add Vegetables and Fish:
   • Increase heat to medium-high.
   • Stir in sliced bell pepper, jalapeño peppers, and ¼ cup chopped green onion; bring back to a simmer, about 1–2 minutes.
   • Add sea bass chunks, stirring gently to coat in broth.
   • Cover and cook until fish starts to flake easily, about 5 minutes (internal temperature 145°F/63°C).
   • Tip: Place fish evenly to ensure even cooking; avoid over-stirring to keep fish chunks intact.
6. Finish and Serve:
   • Remove skillet from heat.
   • Stir in a pinch of salt (to taste), ¼ cup chopped cilantro, and 2 tbsp lime juice, mixing carefully to avoid breaking up the fish.
   • Serve hot over cooked rice in bowls, with sides like crusty bread (inspired by your My Chicken Parmesan), a green salad, or fried plantains, and a drink like a caipirinha or sparkling water.
   • Garnish with extra cilantro or lime wedges (optional) for a vibrant touch.
   • Tip: Taste and adjust salt or lime juice before serving; serve immediately for the best texture.

Assembly

Assembling Chef John’s Brazilian Fish Stew is about creating a creamy, flavorful seafood dish with vibrant vegetables and a zesty finish for a meal that’s as comforting as it is exotic. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Sauté onions and spices for depth, simmer coconut milk for creaminess, and add fish and vegetables for texture and color.
• Preparation Tips:
  • Slice vegetables thinly for even cooking; cook onions just until soft to retain sweetness.
  • Simmer coconut milk gently to maintain smoothness; add fish last to prevent overcooking.
  • Stir cilantro and lime juice off heat to preserve freshness; serve over rice for a balanced plate.
• Presentation Tips:
  • Serve in shallow bowls over rice to showcase the creamy broth, white fish, and colorful peppers, echoing a Brazilian coastal vibe.
  • Garnish with a cilantro sprig or lime wedge for a fresh, vibrant look, inspired by your Blackened Tuna Steaks with Mango Salsa.
  • Pair with a weeknight dinner, cozy gathering, or seafood-centric meal for a complete dining experience, perfect for spice lovers or tropical cuisine enthusiasts.
  • Spoon stew generously over rice, ensuring fish chunks and vegetables are visible for visual appeal.

Storage and Make-Ahead Tips

Brazilian Fish Stew is best fresh but can be prepped or stored with these tips to maintain quality:

• Make-Ahead:
  • Prep vegetables (onion, bell pepper, jalapeño, green onion) and mince garlic up to 1 day ahead, store in the refrigerator.
  • Cook rice up to 1 day ahead, cool, and refrigerate; reheat with a splash of water before serving.
  • Prepare broth base (without fish, cilantro, or lime) up to 1 day ahead, cool, and refrigerate; reheat and add fish fresh.
  • Tip: Keep fish and fresh herbs separate until cooking to preserve texture; cook fish fresh for the best flavor.
• Storage:
  • Store leftover stew (without rice) in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a skillet over low heat with a splash of coconut milk, stirring, for 5–7 minutes; microwave for 1–2 minutes if needed (texture may change).
  • Store cooked rice separately in the refrigerator for up to 4 days; reheat with a splash of water.
  • Tip: Store stew with broth to maintain moisture; consume within 2 days to ensure fish quality.
• Freezing:
  • Freezing cooked stew is not recommended, as fish and coconut milk may become grainy or lose texture.
  • Freeze broth base (without fish, cilantro, or lime) for up to 2 months; thaw in the refrigerator and add fresh fish and herbs when cooking.
  • Freeze raw sea bass for up to 3 months; wrap tightly and thaw in the refrigerator before use.
  • Tip: Label containers with dates; cook fish fresh for best results; refresh thawed broth with lime juice.

Recipe Variations

Brazilian Fish Stew is versatile and fun to customize, drawing from your interest in bold, savory dishes like Quick and Easy Paella and Blackened Tuna Steaks with Mango Salsa. Here are some creative twists to try:

• Spicy Brazilian Stew: Increase cayenne to ¼ tsp and add 1 tsp red pepper flakes, inspired by your Amazing Spicy Grilled Shrimp.
• Shrimp and Fish Moqueca: Replace half the sea bass with ¾ lb shrimp, cook 3–4 minutes, inspired by your Cajun Seafood Pasta.
• Vegetarian Moqueca: Omit fish, use firm tofu or hearts of palm, and add ½ cup diced zucchini, echoing your Sausage and Veggies Skillet.
• Low-Sodium Stew: Reduce salt to ½ tsp and use low-sodium soy sauce; add ½ tsp smoked paprika for flavor.
• Gluten-Free Stew: Use tamari or gluten-free soy sauce; ensure all ingredients are gluten-free certified.
• Creamy Tomato Stew: Add ½ cup diced tomatoes with bell peppers, inspired by your Curry Stand Chicken Tikka Masala Sauce.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash onion, bell pepper, jalapeños, green onion, and cilantro thoroughly; handle raw fish with clean utensils to avoid cross-contamination; ensure sea bass is fresh with a mild, ocean-like smell.
• Cook Safely: Cook fish to an internal temperature of 145°F (63°C); ensure coconut milk simmers gently to avoid curdling.
• Prep Safely: Use a sharp knife to slice vegetables and cut fish; stabilize cutting board to prevent slipping; wear gloves when handling jalapeños to avoid skin irritation.
• Cook Safely: Use a large skillet to avoid overcrowding; stir gently to keep fish intact; handle hot broth carefully to prevent splattering.
• Clean Up Spills: Wipe oil, coconut milk, or spice spills immediately with a damp cloth; wash skillet in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; consume stew within 2 days and rice within 4 days for best quality.

Nutritional Information

Per serving (based on 6 servings, ~1 cup stew + ½ cup rice):

• Calories: ~400 kcal
• Protein: ~25 g
• Fat: ~20 g
• Carbohydrates: ~30 g
• Sugar: ~4 g
• Fiber: ~2 g Note: Values are approximate and vary based on fish size, coconut milk fat content, and rice portion. Using light coconut milk or less oil reduces fat and calories.

Conclusion

You’re now ready to create Chef John’s Brazilian Fish Stew that’s as creamy as it is vibrant! This 45-minute recipe, tailored to your love for bold, savory dishes like Quick and Easy Paella and Blackened Tuna Steaks with Mango Salsa, is perfect for weeknight dinners, cozy gatherings, or seafood feasts. With its tender sea bass, fragrant coconut broth, and zesty finish, this dish is a guaranteed crowd-pleaser. Feel free to tweak the spices, proteins, or veggies to make it your own. Simmer that broth, flake that fish, and enjoy every tropical, Brazilian-inspired bite. Happy cooking, and savor the moqueca bliss!

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FAQs

1. Can I use frozen fish?
Yes! Thaw frozen sea bass in the refrigerator overnight, pat dry, and use as directed; ensure it’s fresh-smelling and firm.

2. Is this stew very spicy?
The jalapeños and cayenne add moderate heat. Seed jalapeños fully or omit cayenne for milder flavor; add extra cayenne for more heat, inspired by your Amazing Spicy Grilled Shrimp.

3. Can I make this vegetarian?
Yes! Omit fish, use firm tofu or hearts of palm, and vegetable broth instead of soy sauce; add extra veggies like zucchini.

4. Why is my fish falling apart?
Overcooking or aggressive stirring can cause this. Cook fish for 5 minutes max and stir gently; ensure chunks are 2-inch for sturdiness.

5. Can I make this ahead?
Yes! Prep vegetables and cook rice 1 day ahead, refrigerate; make broth base (without fish) 1 day ahead. Cook fish fresh for the best texture.

6. How do I pick good sea bass?
Choose fresh sea bass with a mild, ocean-like smell, firm texture, and no discoloration; 1½ lbs yields about 4–5 fillets.

7. Can I prep this for meal prep?
Yes! Cook and store stew for 2 days, rice for 4 days in the fridge; reheat gently with broth. Freeze broth base for 2 months, avoiding cooked stew.

8. What’s the best way to store leftovers?
Store stew and rice separately in airtight containers in the fridge for 2 and 4 days, respectively; reheat gently; freeze raw fish or broth base for 2–3 months.