Let’s create this vibrant and flavorful fish stew:

1. Cook the Rice:

• In a medium saucepan, combine the 2 cups of water and 1 cup of uncooked white rice. Add a pinch of salt if desired.
• Bring the water to a boil. Once boiling, reduce the heat to medium-low (or the lowest setting your stove allows for a simmer), cover the saucepan tightly with a lid, and simmer for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed.
• Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork before serving.

2. Start the Stew Sauce Base:

• While the rice cooks, heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
• Add the thinly sliced yellow onion and 1 teaspoon of salt. Cook and stir until the onions just start to soften and become translucent, about 3 to 4 minutes.
• Add the tomato paste, minced garlic, paprika, ground cumin, and cayenne pepper (to taste). Cook, stirring constantly, for about 3 minutes, until the tomato paste darkens slightly and the spices are fragrant. This step “blooms” the spices and cooks the tomato paste for deeper flavor.

3. Add Coconut Milk and Simmer:

• Pour in the full-fat coconut milk and add the soy sauce to the skillet. Stir well to combine with the spiced onion mixture.
• Bring the mixture to a gentle bubble (simmer) over medium heat. Let it simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld.

4. Add Vegetables:

• Increase the heat under the skillet slightly to medium-high.
• Stir in the thinly sliced bell peppers, thinly sliced jalapeño peppers (seeded), and chopped green onions.
• Let the mixture come back to a simmer.

5. Cook the Fish:

• Season the sea bass chunks lightly with a pinch of salt.
• Gently add the fish chunks to the simmering sauce in the skillet. Stir carefully just to submerge the fish in the sauce.
• Cover the skillet and cook over medium-high heat (adjust heat to maintain a gentle simmer, not a rolling boil) until the fish is cooked through, starts to flake easily with a fork, and is opaque, about 5-7 minutes depending on the thickness of the fish chunks. Do not overcook the fish.

6. Finish with Fresh Flavors:

• Remove the skillet from the heat.
• Gently stir in the ¼ cup of chopped fresh cilantro leaves and the 2 tablespoons of freshly squeezed lime juice. Stir carefully to avoid breaking up the tender fish pieces too much.
• Taste and adjust seasoning with more salt if needed.

7. Serve:

• Serve the hot Brazilian Fish Stew immediately over the prepared fluffy white rice.

A vibrant, aromatic, and delicious meal!