Authentic Brazilian Fish Stew Recipe: Chef John's Quick & Easy Moqueca

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
• 0.25 cup chopped green onion
• 1.5 pounds sea bass fillets, cut into chunks
• 1 pinch salt
• 0.25 cup chopped cilantro leaves
• 2 tablespoons freshly squeezed lime juice

Instructions

1. In a saucepan, bring water and rice to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and water is absorbed.
2. Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon of salt. Cook until onions begin to soften, approximately 3 to 4 minutes. Stir in tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking for about 3 minutes. Pour in coconut milk and add soy sauce. Simmer for about 5 minutes once bubbling.
3. Raise heat to medium-high. Add bell peppers, jalapeno peppers, and green onions; bring back to a simmer. Gently place fish into the skillet and stir. Cover and cook over medium-high heat for about 5 minutes, or until fish flakes easily. Remove from heat, add salt, cilantro, and lime juice, stirring gently to keep the fish intact. Serve immediately with rice.

Nutrition

• Calories: 399 kcal
• Fat Content: 19 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 600 mg
• Protein Content: 26 g
• Cholesterol Content: 47 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g