Description

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.

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.

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Instructions

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.
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.
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).
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.
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.
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.