Chef John's Brazilian Fish Stew

Chef John's Brazilian Fish Stew

By[email protected]
Spread the love

Chef John’s Brazilian Fish Stew

Chef John’s Brazilian Fish Stew is a vibrant and flavorful dish that brings tropical flair to your dinner table. With tender fish simmered in a creamy coconut milk broth, this stew is not only delicious but also nutritious. It’s a perfect way to enjoy the taste of Brazil right in your own home.

Why Make This Recipe

This Brazilian Fish Stew offers a wonderful combination of spices and fresh ingredients. It’s quick to prepare, making it ideal for busy weeknights. The use of coconut milk gives the stew a rich and creamy texture, while the addition of fresh vegetables adds color and crunch. Plus, it’s a great source of protein from the fish and can easily be served over rice for a complete meal.

How to Make Chef John’s Brazilian Fish 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

Directions :

  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, about 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, about 3 or 4 minutes.
  3. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking for about 3 minutes.
  4. Pour in coconut milk and add soy sauce. When the mixture starts to bubble, let it simmer for about 5 minutes.
  5. Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let the mixture come back to a simmer.
  6. Transfer fish to the skillet and stir. Cover and cook over medium-high heat until fish starts to flake, which should take about 5 minutes. Remove from heat.
  7. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

How to Serve Chef John’s Brazilian Fish Stew

Serve this stew hot, ladled over a bed of fluffy white rice. You can also garnish it with extra cilantro or lime wedges for a burst of freshness.

How to Store Chef John’s Brazilian Fish Stew

If you have leftovers, let the stew cool down, then transfer it to an airtight container. You can store it in the refrigerator for up to 2 days. To reheat, warm it on the stove over low heat until heated through.

Tips to Make Chef John’s Brazilian Fish Stew

  • Use fresh fish for the best flavor and texture.
  • Adjust the heat by adding more or less cayenne pepper, depending on your preference.
  • Feel free to add other vegetables like spinach or zucchini for more nutrition.

Variation

You can replace the sea bass with other types of firm white fish, such as cod or halibut. Additionally, shrimp can be added for an extra seafood twist.

FAQs

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish. Just make sure it is thawed before adding it to the stew.

Q: Is this stew spicy?
A: The spiciness can be adjusted by how much cayenne pepper you use. Feel free to leave it out if you prefer a milder stew.

Q: Can I make this stew vegan?
A: Yes! You can replace the fish with tofu and use vegetable broth instead of water to keep it plant-based.