Chef John's Brazilian Fish Stew

Awesome seafood dish! I added a teaspoon of red curry to turn the heat up a little. Wonderful dish.

I followed this recipe as closely as possible other than using smoked paprika instead of regular & also I used Cod instead of sea bass since I can't get that here. I used 1 full teaspoon of cayenne for the perfect heat. Not only does this dish look incredible with it's vibrant colors but has a very nice, kind of exotic, dark, smokey flavor with just a hint of heat. My wife said it looks and tastes like something from a nice restaurant and that she would pay for a bowl of it if on a menu. Great stuff, this is going in the "keeper" file! **Update: I just made a batch tonight with some blackened chicken breast. I dare say it tastes even better than the fish batch... awesome flavor! I blackened the chicken breasts (the kind you get in 3lb bags frozen) separately on a foreman grill,. I coated the chicken with olive oil and then used a home made blackening rub (using smoked paprika).

Super delicious! Followed the recipe until the very end. I preferred the sauce to be slightly thicker - more of a gravy texture to serve over rice so I added 1 tablespoon of cornstarch. You know it’s good when there’s more eating than talking at the dinner table

Used 1/2 salmon, 1/2 cod. No other changes. Did all the chopping before starting to cook (recommend). Dish is truly Brazilian: hot, spicy, sweet and succulent. Keeps well for leftovers although it only lasted a couple of days around here because I’d keep having a bite here and there. Definitely a keeper. Will try with snapper and again with mahi mahi.

I had to try this recipe, after all, it was 5 star and it was!!! My mother used to make fish stews and bouillabaisse which I wouldn't even attempt to try. I've grown up now, but not a big fish guy still. It was fantastic!!! Super easy and yes, I used shrimp and Rockfish (horrified to find the SeaBass was $30.00 lb- Uh, no!) I definitely will make this again, but try chicken and shrimp...Why not?! Thanks Chef John!

Not much left after supper, was amazing. Used a few suggestions from comments. Cut back fish and added shrimp and large scallops. Used part smoked paprika and part regular and 1/2 teaspoon of cayenne. Next time I will up that to a teaspoon, and there will definitely be a next time. Thank you for the yummy meal!

Chef John is one of my favorite chefs that I follow. I have made this twice now. Once I followed the recipe and the other time, I doubled the recipe and added shrimp and cod. This is a fantastic recipe and a family favorite. Cheers!

I made this last night but with Mahi Mahi, local grocery store didn’t have sea bass, and let me tell you this was AMAZING! Besides the fish change and only chopping up one jalapeño, I followed the recipe completely (next time I’ll use more jalapeños for the heat, I was scared) and it was so full of flavor, just delicious! I didn’t serve it with white rice. I’m Puerto Rican and my mom used to serve us bacalao with something called guanimos, they’re like dumplings, the stew reminded me of her dish so I made those to serve the stew over-“chefs kiss “ it hit the spot! Sorry about the photo lol, that was after the third serving.. still does it justice though.

I used cod shrimps and scallops!! =) coconut aminos instead of soy sauce because I didn't have soy sauce!! I cut everything up ahead of time.... I think it helped me not stress out! =)

Delicious...everyone loved it. Added 1 tsp of red curry paste because I had no jalapeños as well as 1/2 tsp of cayenne for a double recipe. Used grouper and added scallops...very nice flavour.

Since I have never cooked with coconut milk or jalapeño, this recipe was a gamble. I warned my husband ahead of time that we might end up eating pizza. Well, we both loved it and were still talking about it two days later. The changes I made were to reduce the jalapeño to one and to cook the peppers along with the onion because I didn’t want them crunchy. I made it ahead up to that point. I also left out the cayenne because one of us is heat adverse.

Bro, this tastes like it belongs in a restaurant.

Cooked as written. It’s one of my favorites.

This was so flavorful. One of the best dishes I've tried from this site. I'm saving this one for sure!

Absolutely delicious recipe. I double the seasoning as well as tomato paste and onions/garlic. Delicious flavors. I think adding a bit of salt amd pepper to the seafood before adding to the pot enhances the flavors beautifully 😍

I ADDED SHRIMP AND SCALLOPS AT THE LAST AFTER FISH...GOOD PINCH OF SAFFRON AND SOME THAI RED PEPPER SAUCE/PASTE CHOPPED PEANUTS ON TOP, SAUTEED ONION IN COCONUT OIL, BEFORE FISH WENT IN A DUSTING OF COCONUT FLAKES.....

So good and so easy to clean up after.

Definitely making this again.

This was good. Had to use carrots instead of red peppers but otherwise followed the recipe. Added the carrots with the onion at the start. I do wonder about Brazilian cooking tho. All the seasoning and ingredients in this dish were the same ones that are used in Asian and Indian cooking. Is this a fusion dish?

This was delicious and had hubby going back for more. Now he asks for it when we have fish. Of course I didn't have everything called for so I substituted chili flakes for jalapeño peppers, doubled up on onions because I didn't have green onions, but it was still delicious.