Description

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.

Ingredients

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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Instructions

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.