Bourtheto

Bourtheto

16

"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."
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Ingredients

55 m servings 687 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 83.8g
  • 27%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Cover and simmer for 20 minutes until the potatoes are tender--the fish will be cooked in that time.
  4. 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.

Footnotes

  • Cook's Note:
  • You can substitute skate wing or red mullet for the cod.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

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 recentl...

Most helpful critical review

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...

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 recentl...

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 thinne...

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, ...

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 ...

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...

Brilliant recipe,soooooo tasty!!!!

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 enjoye...

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.

Good!