Satisfy your entire brood with this hearty and satisfying fish stew in a delicious spiced broth of coconut milk and tomato. Begin by cooking onions with salt and olive oil until soft, then add tomato paste, minced garlic and paprika, cumin and cayenne. Simmer coconut milk with a touch of soy sauce, then stir in baby sweet peppers, hot peppers and chopped green onion. Cut sea bass into chunks and add to the sauce and cook until the fish flakes and is ready to eat. Finish with salt, chopped cilantro and fresh-squeezed lime juice, and serve with steamed rice. Ready in about a half hour, this stew is a great choice for the weeknight rotation or for serving guests a dish both elegant and rustic. Get the recipe for Chef John's Brazilian Fish Stew.