Chef John's Brazilian-Style Coconut Fish Stew

1. 1

   Bring water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

2. 2

   Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook, stirring, just until the onions begin to soften, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking for about 3 minutes. Pour in coconut milk and add soy sauce. As soon as it starts to bubble, let it simmer for about 5 minutes.

3. 3

   Raise the heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let it return to a simmer. Add the fish to the skillet and stir. Cover and cook over medium-high heat until the fish begins to flake, about 5 minutes. Take off the heat. Add salt, cilantro, and lime juice, then stir gently to avoid breaking up the fish. Serve with rice.

• Calories 638.85 kcal High
• Protein 28.1 g Good Source
• Carbs 53.58 g Moderate
• Total Fat 33.6 g High
• Saturated Fat 5.66 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 68.07 mg High
• Sodium 114.71 mg Low Source
• Fiber 3.57 g Moderate
• Sugar 8.12 g Moderate
• Added Sugar 3.32 g Moderate
• Calcium 462.55 mg Good Source
• Iron 2.22 mg Moderate
• Potassium 615.38 mg Moderate
• Vitamin A 35.69 mcg_rae Low Source
• Vitamin C 62.9 mg Good Source
• Vitamin D 1.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Soy 🌱
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅