Bourtheto

Rating: 4.16 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Serve this spicy tomato fish stew with chopped fresh parsley, plenty of white crusty bread to mop of the juices, and a green vegetable such as beans or broccoli.

By Bob Cody

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat half of the olive oil in a wide shallow casserole and cook the onion and the tomatoes until softened and reduced to a thick paste, about 10 minutes. Stir in the tomato puree and the cayenne.

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  • Cut the potatoes lengthwise into 4-6 wedges and arrange on top of the tomato mixture. Sprinkle with salt and set fish fillets on top. Pour in the cold water, making sure the potatoes are just covered. Bring to a boil then reduce to a simmer.

  • Cover and simmer for 20 minutes until the potatoes are tender--the fish will be cooked in that time.

  • If you want, remove the lid and bubble the mixture rapidly to reduce it. However, it's best to leave plenty of juice when making this dish to mash the potatoes in.

Cook's Note:

You can substitute skate wing or red mullet for the cod.

Nutrition Facts

Per Serving:
687 calories; protein 40.3g; carbohydrates 83.8g; fat 22.1g; cholesterol 72.2mg; sodium 757mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

EMLIZMUE
Rating: 5 stars
09/03/2006
I love this recipe! I found it on allrecipes last winter and then lost it. Because of the funky name it was just about impossible to find again and I was so excited to come across it recently. This is a great winter dinner - I use just one big skillet which makes cleanup so simple. The simmering always takes longer than I remember but it fills the house with a great smell and everyone is so eager to eat when ready. A few variations: I don't grate the tomatoes just chop since they cook down so much anyway. I definitely do remove the lid and let simmer down and I love the potatoes after mashed. Remember that the larger chunks your potatoes are in the longer the cooking process will be. I've also added black and red beans to the tomato/onion mixture. I've used both fresh and frozen fish fillets (pollock cod want to try catfish) and they work equally well. Read More
Helpful
(30)

Most helpful critical review

euphqueen1
Rating: 3 stars
03/23/2010
I would like to rate this recipe higher but it is so poorly written that I just can't. Heat half the oil and cook the onion and tomato? Okay. Heat/cook where? Stove or range? What heat setting? What was I supposed to do with the other half of the oil? Was I supposed to mash the potatoes for the recipe or just with my spoon for greater eating pleasure? I followed the ingredients exactly except that I used a pound of red potatoes cut in chunks to reduce the cook time instead of 8 large potatoes which wouldn't have fit the pot anyway. I simmered for 30 minutes. At the end I mashed half the potato chunks with the dish uncovered and still cooking to thicken it slightly. I never figured out when to add the rest of the oil so I never did! It came out VERY spicy possibly because it's missing some oil. How this is only 4 servings is beyond me. It makes a ton! Tasty simple and comforting. I'd make it again and add a green vegetable to the pot. Read More
Helpful
(12)
19 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EMLIZMUE
Rating: 5 stars
09/03/2006
I love this recipe! I found it on allrecipes last winter and then lost it. Because of the funky name it was just about impossible to find again and I was so excited to come across it recently. This is a great winter dinner - I use just one big skillet which makes cleanup so simple. The simmering always takes longer than I remember but it fills the house with a great smell and everyone is so eager to eat when ready. A few variations: I don't grate the tomatoes just chop since they cook down so much anyway. I definitely do remove the lid and let simmer down and I love the potatoes after mashed. Remember that the larger chunks your potatoes are in the longer the cooking process will be. I've also added black and red beans to the tomato/onion mixture. I've used both fresh and frozen fish fillets (pollock cod want to try catfish) and they work equally well. Read More
Helpful
(30)
kllevy72
Rating: 5 stars
02/06/2007
I loved this! I used a white fish called turbot recommended at the seafood counter and substituted 1/2 white cooking wine for 1/2 of the water. Next time I will make the potato wedges thinner because they definitely didn't cook enough in 20 minutes and I worried about overcooking the fish while waiting for the potatoes to be ready. I am hoping to get some questions answered. First in the description of the recipe there is mention of lots of parsley but parsley is not in the list of ingredients nor is there any mention of adding it in the instructions. Second and less importantly the recipe says to cook the onion and tomato in half of the olive oil but I don't see where the rest of the olive oil is used. Any answers or thoughts are appreciated! Read More
Helpful
(20)
Matthew Perrett
Rating: 4 stars
02/18/2009
Very good! I found that four medium potatoes were more than enough and the top-most potatoes didn't get cooked all the way through even with an extra 20 minutes of cooking. Next time I might cook the potatoes for a bit before putting in the fish as the cod fillets made it harder to stir the stew. Still a great recipe overall! Read More
Helpful
(17)
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bbcmelbourne
Rating: 5 stars
11/04/2007
I agree with some of the other comments...thinner wedges so it cooks a bit quicker and also to take the lid off to reduce some of the juice. I used New Zealand lemon sole and added more garlic it turned out really tasty and I have submitted a photo of the dish as there was none posted when I cooked it. There is a querie from someone else who posted a review regarding what to do with the parsely....I just ripped it up and put it on top of dish when serving. Read More
Helpful
(17)
FLUTTERJO
Rating: 5 stars
04/06/2005
Brilliant recipe soooooo tasty!!!! Read More
Helpful
(12)
euphqueen1
Rating: 3 stars
03/23/2010
I would like to rate this recipe higher but it is so poorly written that I just can't. Heat half the oil and cook the onion and tomato? Okay. Heat/cook where? Stove or range? What heat setting? What was I supposed to do with the other half of the oil? Was I supposed to mash the potatoes for the recipe or just with my spoon for greater eating pleasure? I followed the ingredients exactly except that I used a pound of red potatoes cut in chunks to reduce the cook time instead of 8 large potatoes which wouldn't have fit the pot anyway. I simmered for 30 minutes. At the end I mashed half the potato chunks with the dish uncovered and still cooking to thicken it slightly. I never figured out when to add the rest of the oil so I never did! It came out VERY spicy possibly because it's missing some oil. How this is only 4 servings is beyond me. It makes a ton! Tasty simple and comforting. I'd make it again and add a green vegetable to the pot. Read More
Helpful
(12)
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Purgirl
Rating: 3 stars
02/07/2008
I honestly thought the recipe was just okay. Nothing amazing however the fish was very good. I would suggest putting the potatoes in the microwave first so they cook completely. Read More
Helpful
(11)
Meena
Rating: 5 stars
10/11/2010
I cut the ingredients in half and used Tilapia instead of Cod. I also added a bit of garlic. I served it over Orzo pasta with a salad on the side. It came out quite wonderful and everyone enjoyed it! Thank you! Read More
Helpful
(11)
Zita
Rating: 4 stars
11/27/2007
Good! Read More
Helpful
(8)
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