Red Fish Stew (Bourtheto)

    Red Fish Stew (Bourtheto)


    19 people made this

    About this recipe: A delicious fish stew, made by topping sauteed onion and tomatoes with potatoes and cod, then simmering until done. Serve with chopped fresh parsley and crusty bread.

    Serves: 4 

    • 6 tablespoons olive oil
    • 1 large onion, grated
    • 450g tomatoes, grated
    • 1 1/2 tablespoons tomato puree
    • 1 teaspoon ground cayenne pepper
    • 8 potatoes, peeled
    • 1 teaspoon salt
    • 4 (175g) fillets cod
    • 475ml water

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat half of the olive oil in a wide frying pan 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 lengthways into 4-6 wedges and arrange on top of the tomato mixture. Sprinkle with salt and set cod fillets on top. Pour in the cold water, making sure the potatoes are just covered. Bring to the 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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