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."

Ingredients

55 m {{adjustedServings}} servings 687 cals
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Nutrition

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  • 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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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.
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Reviews

16
  1. 19 Ratings

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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, ...