Christine L. 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."

Ingredients 55 m {{adjustedServings}} servings 687 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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  • Cook's Note:
  • You can substitute skate wing or red mullet for the cod.
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Reviews 16

  1. 19 Ratings


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.


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!


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.