As I was flipping through my recipe collection one rainy afternoon, I stumbled upon a treasure from Chef John that instantly transported me to the vibrant coastlines of Brazil. His Brazilian Fish Stew is a wholesome delight, combining the warm embrace of spices with the creamy allure of coconut milk. You know those days when fast food just doesn’t cut it and you crave something homemade and heartwarming? This dish is your answer—quick to prepare and packed with flavor, it brings the rich heritage of Brazilian cuisine right to your dinner table.
The moment you begin to sauté the fragrant garlic and sweet onions, the kitchen transforms into a cozy sanctuary, filled with irresistible aromas. With just one bite of this stew, you’ll find yourself savoring tender sea bass enveloped in a luscious sauce, perfectly complemented by a hint of lime and fresh cilantro. Whether you’re cooking for your family or hosting friends, this recipe promises to impress without stressing you out. Let’s dive into this culinary journey together!
Why will you love Chef John’s Brazilian Fish Stew?
Quick Preparation: This dish comes together in just 32 minutes—ideal for busy weeknights.
Exotic Flavor: The blend of coconut milk, spices, and fresh ingredients provides a taste explosion reminiscent of Brazil’s coastal cuisine.
Crowd-Pleasing Comfort: With its creamy sauce and tender fish, it’s sure to impress family and guests alike.
Versatile Ingredients: Feel free to swap out sea bass for your favorite fish or add more veggies for extra nutrition.
Aromatic Experience: From the sizzling garlic to the fragrant spices, you’ll enjoy an inviting kitchen ambiance.
Nourishing Meal: Each bowl is a balanced blend of protein, healthy fats, and hearty carbs, making it as nutritious as it is delicious!
Chef John’s Brazilian Fish Stew Ingredients
For the Stew Base
• 2 cups water – A key element to cook the rice perfectly and provide a flavorful base for the stew.
• 1 cup uncooked white rice – This will absorb the delicious flavors and create a hearty foundation for the dish.
• 1 tablespoon olive oil – Use high-quality oil for a fruity note that enhances the taste.
• 1 yellow onion, thinly sliced – Adds sweetness and depth to your stew as it caramelizes.
• 1 teaspoon salt, plus more to taste – Essential for enhancing all the flavors in the dish.
For the Flavorful Blend
• 2 tablespoons tomato paste – This adds richness and a touch of acidity, balancing the flavors.
• 4 cloves minced garlic – Fill your kitchen with aroma; garlic brings warmth and depth.
• 2 teaspoons paprika – Offers a subtle smokiness that complements the coconut milk beautifully.
• 1 teaspoon ground cumin – Adds an earthy flavor that works wonders in this Brazilian Fish Stew.
• Cayenne pepper to taste – Spice it up according to your heat preference for an extra kick!
For the Creamy Component
• 1 (14 ounce) can full-fat coconut milk – Provides a creamy, dreamy texture and tropical richness essential to the stew.
• 1 teaspoon soy sauce – Enhances umami flavors, balancing the sweetness of the coconut milk.
For the Veggie Medley
• 1 red or yellow bell pepper, halved and thinly sliced – Adds sweetness and color to brighten the dish.
• 2 jalapeno peppers, seeded and thinly sliced – For those who enjoy a bit of heat, these will elevate the dish.
• ¼ cup chopped green onion – Freshness that adds a crisp bite and lively color.
For the Fish and Garnish
• 1 ½ pounds sea bass fillets, cut into chunks – Tender and flakey, making it the star of this Brazilian Fish Stew.
• ¼ cup chopped cilantro leaves – Provides a burst of freshness that enhances the overall flavor profile.
• 2 tablespoons freshly squeezed lime juice – Brightens the dish and adds a zesty finish to the stew.
With these ingredients on hand, you’ll be ready to embark on a culinary adventure that’s full of warmth and flavor!
How to Make Chef John’s Brazilian Fish Stew
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Boil the rice: In a saucepan, bring 2 cups of water and 1 cup of uncooked white rice to a boil. Reduce the heat to medium-low, cover, and let it simmer until tender, about 20 to 25 minutes.
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Sauté the onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced yellow onion and 1 teaspoon of salt. Cook until the onions start to soften, around 3 to 4 minutes.
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Mix in the spices: Add 2 tablespoons of tomato paste, 4 minced garlic cloves, 2 teaspoons of paprika, 1 teaspoon of ground cumin, and cayenne pepper to your taste. Sauté for another 3 minutes to develop those wonderful flavors.
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Combine the coconut milk: Pour in 1 can of full-fat coconut milk and stir in 1 teaspoon of soy sauce. Allow the mixture to bubble, then let it simmer for about 5 minutes to thicken.
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Add the vegetables: Increase the heat to medium-high and stir in the halved and sliced red or yellow bell peppers, followed by the thinly sliced jalapeño peppers and ¼ cup of green onions. Bring it back to a simmer for added texture and taste.
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Cook the fish: Gently transfer the chunks of sea bass into the skillet and stir. Cover and cook over medium-high heat until the fish starts to flake, about 5 minutes.
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Finish the stew: Remove the skillet from heat, then stir in a pinch of salt, ¼ cup of chopped cilantro leaves, and 2 tablespoons of freshly squeezed lime juice. Be careful not to break up the fish as you mix everything together. Serve hot over the rice.
Optional: Garnish with additional cilantro for a fresh touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Chef John’s Brazilian Fish Stew
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Fresh Ingredients: Use fresh, high-quality fish and vegetables for the best flavor. This enhances the overall taste of Chef John’s Brazilian Fish Stew.
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Careful Cooking: Avoid overcooking the fish. It should flake easily but not be dry—cook just until done, about 5 minutes.
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Flavor Adjustments: Always taste and adjust seasoning towards the end. If the flavors seem muted, a splash more lime juice or soy sauce can brighten everything up!
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Spice Control: Be cautious with cayenne pepper. Start with a small amount, adding more gradually to suit your heat preference without overpowering the other flavors.
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Thickening the Sauce: If the stew is too thin, let it simmer a bit longer before adding the fish. The sauce thickens nicely and enhances the flavors when reduced.
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Serving Suggestions: Pair with a fresh salad or crusty bread to complete your meal and soak up that creamy coconut goodness!
Chef John’s Brazilian Fish Stew Variations
Feel free to explore these delicious twists and swaps to make this recipe your own!
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Coconut Creamy: Use coconut cream instead of coconut milk for an ultra-rich and velvety texture that elevates the stew. This adds an extra layer of tropical richness.
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Seafood Medley: Swap the sea bass for a mix of shrimp and scallops for a delightful ocean flair. The symphony of seafood flavors will make each bite a coastal adventure.
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Vegetarian Delight: Replace fish with hearty vegetables like zucchini and eggplant for a satisfying vegetarian version. Simply sauté the veggies until tender and soak them in that creamy sauce for an unforgettable dish.
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Heat Boost: For spice lovers, add diced habanero peppers or a splash of hot sauce for a fiery kick. Adjust to your heat preference, but do be careful—hot peppers can pack a punch!
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Quinoa Base: Substitute the white rice with quinoa for a protein-packed base that’s nutty and full of texture. This will not only change the flavor profile but also add a healthy twist.
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Citrus Twist: Experiment with freshly squeezed orange juice in addition to lime for a sweet and zesty contrast that brightens the stew. It infuses a hint of summer right into your bowl.
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Herb Infusion: Try mixing in fresh basil or parsley along with or instead of cilantro for a refreshing herbal note. Each herb brings its own character to the dish while keeping it vibrant.
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Creamy Spinach: Fold in a handful of fresh spinach or kale just before serving for added nutrition and a pop of green. It wilts beautifully into the sauce, contributing both color and health benefits.
Make Ahead Options
These Chef John’s Brazilian Fish Stew preparations are a busy cook’s dream! You can prepare the stew base (steps 2 through 4) up to 24 hours in advance and refrigerate it in an airtight container. This makes it ideal for meal prepping on a Sunday! Simply reheat it on the stove before adding the fish and vegetables (steps 5 through 7) when you’re ready to serve. By allowing the stew base to meld overnight, the flavors will deepen, ensuring a dish just as delicious as when freshly made. For optimal quality, wait to add the fish and garnish until right before serving to keep everything nice and flaky!
How to Store and Freeze Chef John’s Brazilian Fish Stew
Fridge: Store any leftover Chef John’s Brazilian Fish Stew in an airtight container in the fridge for up to 3 days, allowing flavors to meld even further.
Freezer: Freeze the stew in a freezer-safe container for up to 3 months. Be sure to leave some space at the top for expansion as it freezes.
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or coconut milk for creaminess if it thickens.
Serving: It’s best to serve the stew fresh after reheating; however, you can always garnish with fresh cilantro and lime juice to reset the flavors.
What to Serve with Chef John’s Brazilian Fish Stew?
Looking to elevate your meal experience? Here are delightful pairings that will harmonize beautifully with this rich stew.
- Coconut Rice: This fragrant option echoes the coconut notes in the stew, soaking up all the delicious broth beautifully.
- Fresh Green Salad: A crisp salad brings brightness, with greens like arugula and a citrus vinaigrette that cuts through the dish’s creaminess.
- Garlic Bread: Crunchy, buttery garlic bread is perfect for sopping up any remaining sauce, adding a satisfying texture.
- Grilled Vegetables: Seasonal vegetables tossed with olive oil and salt provide a smoky, charred contrast to the saucy stew, enhancing the meal’s variety.
- Spicy Mango Salsa: This sweet and spicy topping can add a lovely kick, providing freshness and a delicious complement to the flavors of fish.
- Mojito Cocktail: A refreshing mojito with fresh mint and lime can offer a delightful contrast, enhancing the tropical vibe of the dish.
- Coconut Rum Cake: End on a sweet note with a light and fluffy coconut rum cake to echo the decadent coconut flavors from the stew.
- Pineapple Upside-Down Cake: This classic dessert is both eye-catching and delicious, balancing the stew’s flavors with its sweetness and caramel notes.
- Chilled Chardonnay: A glass of chilled Chardonnay pairs wonderfully, its crispness complementing the dish’s creamy elements.
Chef John’s Brazilian Fish Stew Recipe FAQs
How do I choose the right fish for Chef John’s Brazilian Fish Stew?
Absolutely! For this dish, fresh sea bass is recommended due to its flaky texture and mild flavor. If you’re looking for alternatives, consider using snapper, cod, or even tilapia. Just ensure the fish is firm and has a fresh, ocean-like smell—avoid any with a fishy odor or dark spots.
What is the best way to store leftover fish stew?
Of course! Store any leftover Chef John’s Brazilian Fish Stew in an airtight container in the refrigerator for up to 3 days. This way, the flavors can even meld a bit more. When ready to enjoy, simply reheat gently on the stovetop over low heat, stirring occasionally.
Can I freeze Chef John’s Brazilian Fish Stew?
Yes, you can! To freeze, place the stew in a freezer-safe container, leaving about an inch of headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove, adding a splash of water or coconut milk if it seems too thick.
What if the fish becomes overcooked in the stew?
Very good question! If your fish starts to flake apart too much, it might have cooked a little longer than necessary. Aim for just about 5 minutes of cook time, checking for flakiness as you go. If you prefer, you can cook the vegetables first and add the fish toward the end to avoid this issue.
Are there any dietary considerations for Chef John’s Brazilian Fish Stew?
Indeed! This stew contains fish, which is a common allergen. If anyone at your table is allergic to seafood, consider substituting it with hearty vegetables or chicken for a different yet delicious experience. For gluten-free diners, ensure that your soy sauce is gluten-free, or you can simply leave it out as the coconut milk provides ample richness.
Savor Chef John's Brazilian Fish Stew: A Flavorful Escape
Ingredients
Equipment
Method
- In a saucepan, bring 2 cups of water and 1 cup of uncooked white rice to a boil. Reduce the heat to medium-low, cover, and let it simmer until tender, about 20 to 25 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced yellow onion and 1 teaspoon of salt. Cook until the onions start to soften, around 3 to 4 minutes.
- Add 2 tablespoons of tomato paste, 4 minced garlic cloves, 2 teaspoons of paprika, 1 teaspoon of ground cumin, and cayenne pepper to your taste. Sauté for another 3 minutes to develop those wonderful flavors.
- Pour in 1 can of full-fat coconut milk and stir in 1 teaspoon of soy sauce. Allow the mixture to bubble, then let it simmer for about 5 minutes to thicken.
- Increase the heat to medium-high and stir in the halved and sliced red or yellow bell peppers, followed by the thinly sliced jalapeño peppers and ¼ cup of green onions. Bring it back to a simmer for added texture and taste.
- Gently transfer the chunks of sea bass into the skillet and stir. Cover and cook over medium-high heat until the fish starts to flake, about 5 minutes.
- Remove the skillet from heat, then stir in a pinch of salt, ¼ cup of chopped cilantro leaves, and 2 tablespoons of freshly squeezed lime juice. Be careful not to break up the fish as you mix everything together. Serve hot over the rice.