Reviewed: Jan. 27, 2012

Use red or white boiling potatoes and they will be done (not baking potatoes). I used the food processor for the onions and tomatoes instead of grating them and that worked fine. Instead of cayenne, I used Johnny's Grub Rub sprinked on the fillets (it has cayenne in it), and put garlic salt and black pepper on the potatoes. I'll try adding a bay leaf and some herbs next time. I liked the one-pot (skillet) method and it was very good. Oh, I did research - after done, drizzle with the rest of the olive oil and sprinkle some chopped fresh parsley on top, and serve with sourdough bread.

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Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Feb. 2, 2011

My husband and I love this recipe! I have made it a few times now...tried with cod first - but then tried tilapia (which was our favorite). We eat it like a soup - adding avacado, cilantro and lime juice before eating! It is wonderful with the french bread - and we also make mexican rice with it. Sooooo good! ***I only use 1/2 the amount of potatoes (cut them up and cook them a little in the microwave first) - and just chop my tomatoes and onions instead of grating. Much easier and no difference in the taste!! : ) Great recipe!!!

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Reviewer:

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Oct. 10, 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!

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9 users found this review helpful

Reviewer:

Meena

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Astoria, New York, USA

Reviewed: Mar. 22, 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.

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Reviewer:

euphqueen1

Reviewed: Feb. 17, 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!

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15 users found this review helpful

Reviewer:

Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

Reviewed: Mar. 10, 2008

i tried this recipe twice. It is alright, but not worth trying again.

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1 user found this review helpful

Reviewer:

ahoffort

Reviewed: Feb. 7, 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.

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9 users found this review helpful

Reviewer:

Purgirl

Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

Reviewed: Dec. 16, 2007

This was a good dish, but I've had better. Maybe it was just the way I cooked it but the recipe could be better explained as well. I didn't know if I had to mash the potatoes or not, then the fish was kind of mushy, I didn't cover it like the reviews said. I didn't have enough tomatoes either. It was a good dish and I will definitely make it again, hopefully it will be closer to perfection next time.

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Reviewer:

Super Mami

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 27, 2007

Good!

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6 users found this review helpful

Reviewer:

Zita

Cooking Level: Intermediate

Reviewed: Nov. 3, 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.

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15 users found this review helpful