Chef John’s Brazilian Fish Stew

« My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I’m calling it the weeknight version. It’s ready to serve in less than 30 minutes. »

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

 

Prep : 12  m   Cook : 20  m   Ready In : 32  m

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, 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, 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.
  3. 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.
Related Post:
Hummus Pizza

Source : allrecipes.com

 

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