Chef John's Brazilian Fish Stew recipe
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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 ¼ cup chopped green onion 1 ½ pounds sea bass fillets, cut into chunks 1 pinch salt ¼ cup chopped cilantro leaves 2 tablespoons freshly squeezed lime juice
Nutrition Info
- 399 caloriescarbohydrate: 32.6 gcholesterol: 46.9 mgfat: 19 gfiber: 2.6 gprotein: 25.6 gsaturatedFat: 13.3 gservingSize: -sodium: 599.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Brazilian Fish Stew
Directions
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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, 20 to 25 minutes.
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, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet, stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice, stir carefully to avoid breaking up the fish. Serve with rice.