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Introduction

Craving a vibrant, tropical dish that’s rich in flavor and quick to prepare? Chef John’s Brazilian Fish Stew (inspired by Moqueca) delivers tender sea bass in a creamy, coconut milk-based broth infused with peppers, spices, and a zesty lime finish. This Brazilian-inspired stew balances smoky paprika, spicy jalapeños, and sweet bell peppers, creating a comforting yet lively meal. Perfect for weeknight dinners, gatherings, or seafood lovers, it’s ready in about 40 minutes and beginner-friendly. Curious about how to create this coastal Brazilian masterpiece? Let’s dive into this delicious recipe that’s sure to transport your taste buds to Brazil!

Overview: Why Chef John’s Brazilian Fish Stew Is Special

Chef John’s Brazilian Fish Stew stands out for its creamy, aromatic coconut broth and tender fish, combining Brazilian flavors like coconut milk, lime, and cilantro with a touch of heat. The quick-cooking method preserves the sea bass’s delicate texture, while the rice side makes it a complete meal. This recipe serves 6, uses one skillet for minimal cleanup, and balances bold and fresh ingredients. Its colorful presentation, healthy profile, and exotic appeal make it ideal for family meals, dinner parties, or introducing global flavors to your table.

Time Requirement:
- Prep: 15 minutes
- Cooking: 25–30 minutes
- Total: About 40–45 minutes
Difficulty Level: Easy. Involves basic sautéing, simmering, and gentle stirring, suitable for beginners.
Why It’s Special: This recipe serves 6, offers a creamy, spicy fish stew, and is a quick, vibrant dish. It’s perfect for seafood enthusiasts, weeknight dinners, or Brazilian-inspired feasts.

Essential Ingredients

This fish stew comes together with ingredients that create a rich, flavorful dish. Here’s what you need and why each matters:

For the Rice

Water (2 cups): Cooks the rice to a fluffy texture.
Uncooked White Rice (1 cup): Provides a neutral, starchy side to soak up the stew’s broth; long-grain works best.

For the Stew

Olive Oil (1 tbsp): Used for sautéing, adding subtle richness.
Yellow Onion (1, thinly sliced): Forms a sweet, savory base.
Salt (1 tsp, plus more to taste): Enhances flavors throughout the dish.
Tomato Paste (2 tbsp): Adds depth, umami, and a slight sweetness.
Garlic (4 cloves, minced): Infuses bold, aromatic flavor.
Paprika (2 tsp): Contributes smoky, sweet warmth; use smoked paprika for extra depth.
Ground Cumin (1 tsp): Adds earthy, nutty spice.
Cayenne Pepper (to taste): Provides adjustable heat for a spicy kick.
Full-Fat Coconut Milk (1 x 14 oz can): Creates a creamy, tropical broth with rich texture.
Soy Sauce (1 tsp): Enhances umami and balances flavors.
Red or Yellow Bell Pepper (1, halved and thinly sliced): Adds sweetness, crunch, and vibrant color.
Jalapeño Peppers (2, seeded and thinly sliced): Contribute mild to moderate heat and freshness.
Chopped Green Onion (¼ cup): Offers mild onion flavor and color.
Sea Bass Fillets (1 ½ lbs, cut into chunks): Firm, mild fish that holds up in the stew; cut into bite-sized pieces.
Chopped Cilantro Leaves (¼ cup): Adds fresh, citrusy brightness.
Freshly Squeezed Lime Juice (2 tbsp): Provides tangy, zesty finish to lift the dish.

Substitutions and Variations

Sea Bass: Swap with cod, halibut, tilapia, or snapper; adjust cooking time (4–6 minutes for flakier fish).
Coconut Milk: Use light coconut milk for a less rich stew or heavy cream for a non-tropical version (less authentic).
Jalapeños: Replace with serrano for more heat, poblano for milder flavor, or omit for no spice.
Rice: Substitute with quinoa, brown rice (adjust cooking time), or serve with crusty bread.
Gluten-Free: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.
Add-Ins: Include ½ cup diced tomatoes, ½ lb shrimp, or 1 tbsp fish sauce for extra coastal flavor.

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Step-by-Step Instructions

Follow these steps to create Chef John’s Brazilian Fish Stew that’s creamy, flavorful, and perfectly balanced:

Cook the Rice:
- In a saucepan, bring 2 cups water and 1 cup uncooked white rice to a boil over high heat.
- 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.
- Beginner Tip: Rinse rice before cooking for less stickiness; check at 20 minutes to avoid overcooking.
Start the Stew Base:
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add 1 thinly sliced yellow onion and 1 tsp salt; cook, stirring, until onions soften slightly, 3–4 minutes.
- Beginner Tip: Slice onions thinly for quicker cooking; stir occasionally to prevent browning.
Add Aromatics and Spices:
- Stir in 2 tbsp tomato paste, 4 minced garlic cloves, 2 tsp paprika, 1 tsp ground cumin, and cayenne pepper to taste.
- Cook, stirring, until fragrant and tomato paste darkens slightly, about 3 minutes.
- Beginner Tip: Add cayenne gradually (start with ⅛ tsp) and taste later; stir constantly to avoid burning garlic.
Build the Broth:
- Pour in 1 (14 oz) can full-fat coconut milk and add 1 tsp soy sauce.
- Stir to combine and bring to a simmer; let simmer gently for 5 minutes to meld flavors.
- Beginner Tip: Stir coconut milk before pouring to mix the cream; keep heat medium to avoid curdling.
Add Vegetables and Fish:
- Increase heat to medium-high.
- Stir in 1 sliced red or yellow bell pepper, 2 sliced jalapeño peppers, and ¼ cup chopped green onion.
- Let the mixture return to a simmer, about 1–2 minutes.
- Add 1 ½ lbs sea bass chunks, gently stirring to coat with broth.
- Beginner Tip: Slice peppers thinly for even cooking; nestle fish gently to keep chunks intact.
Cook the Fish:
- Cover the skillet and cook over medium-high heat until fish starts to flake easily, about 5 minutes.
- Remove from heat to prevent overcooking.
- Beginner Tip: Check fish at 4 minutes; it should be opaque and flake with a fork. Avoid over-stirring to maintain fish texture.
Finish and Serve:
- Season with a pinch of salt to taste.
- Gently stir in ¼ cup chopped cilantro and 2 tbsp freshly squeezed lime juice, being careful not to break up the fish.
- Serve hot over cooked rice, spooning broth generously over each portion.
- Beginner Tip: Add lime juice off heat to preserve brightness; garnish with extra cilantro or green onion for color.

Cooking Tips

Fish Prep: Cut sea bass into uniform 1–2-inch chunks for even cooking; pat dry to avoid excess moisture in the stew.
Spice Control: Adjust cayenne and jalapeños to taste; seed jalapeños fully for milder flavor or leave some seeds for heat.
Coconut Milk: Use full-fat for richness; shake can or stir well to blend cream and liquid before adding.
Rice Timing: Start rice first so it’s ready when the stew is done; keep warm if stew finishes early.
Flavor Balance: Taste broth before adding fish; adjust salt, soy sauce, or lime juice for a balanced sweet-spicy-tangy profile.

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Assembly: Building the Perfect Brazilian Fish Stew

This stew is all about layering vibrant flavors in a creamy broth while keeping the fish tender. Here’s how to make it shine:

Broth Prep:
- Sauté onions gently to build a sweet base; cook spices with tomato paste to deepen flavor.
- Simmer coconut milk briefly to blend flavors without reducing too much.
Stew Assembly:
- Add peppers and green onions for color and crunch; place fish last to cook gently in the hot broth.
- Stir minimally after adding fish to preserve chunks and ensure even cooking.
Presentation Tips:
- Serve in shallow bowls over rice to showcase the colorful broth, fish, and peppers.
- Garnish with cilantro sprigs, lime wedges, or a sprinkle of paprika for vibrancy.
- Pair with a simple green salad, fried plantains, or Brazilian farofa (toasted cassava flour) for authenticity.

Serving Suggestions

Main Dish: Serve as a comforting dinner for six or a cozy gathering.
Meal Prep: Cook rice and prep vegetables up to 1 day in advance; cook stew fresh for best fish texture.
Dinner Party: Serve family-style with extra lime wedges; halve the recipe for smaller groups.
Variations: Add ½ lb shrimp with the fish or 1 cup diced mango for a sweet twist.
Drinks: Pair with a caipirinha, chilled Sauvignon Blanc, or coconut water.

Storage and Make-Ahead Tips

Stew is best fresh but can be stored:

Refrigerator: Store stew (without rice) in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of coconut milk or water to loosen broth.
Freezer: Not recommended for cooked stew, as fish and coconut milk lose texture; freeze raw fish or broth base separately if needed.
Make-Ahead: Prep vegetables, measure spices, and cook rice up to 1 day in advance; store separately. Cook stew fresh to maintain fish quality.
Serving Tip: Reheat slowly to avoid overcooking fish; refresh with fresh cilantro and lime juice before serving.

Recipe Variations

Spicy Fish Stew: Increase cayenne to ¼ tsp and use 3 jalapeños for extra heat.
Seafood Moqueca: Add ½ lb shrimp and ½ lb mussels with the fish; cook until mussels open.
Vegetarian Stew: Omit fish and use 2 cups diced zucchini or eggplant; add ½ cup chickpeas for protein.
Creamy Fish Stew: Stir in ¼ cup heavy cream with the coconut milk for richer texture.
Gluten-Free Stew: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.

Nutritional Information (Approximate)

Per Serving (1 of 6, with rice):
- Calories: 400 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 30 g
- Sugar: 3 g
- Sodium: 600 mg
Note: Values are approximate and depend on specific brands, fish size, and coconut milk type.

Conclusion

Chef John’s Brazilian Fish Stew is the ultimate vibrant dish, offering tender sea bass in a creamy, spicy coconut broth with every flavorful bite. With its quick preparation, customizable heat, and stunning presentation, it’s a must-try for seafood lovers, weeknight dinners, or Brazilian-inspired meals. This recipe is so delicious and approachable, you’ll want to make it a regular in your rotation. So simmer that rice, heat up that skillet, and get ready to enjoy a stew that’s pure Brazilian bliss!

Chef John’s Brazilian Fish Stew

Author: Alyssa

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