Chef John'S Brazilian Fish Stew - cooking recipe

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
Preparation
    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.

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