Bourtheto (Red Fish Stew)

recipe

No comments

A light, summery fish stew, made from white fish, tomatoes and potatoes that would make a great lunch or supper dish.

Ingredients

6 tbsp Greek olive oil
1 large grated onion
450g tomatoes, grated - this may sound funny but it's a traditional way of preparing the tomatoes so that you are left with the skin
1½ tbsp tomato purée
1 tsp ground cayenne pepper
8 medium peeled potatoes (red Desirée work well)
4 pieces white fish, such as skate wings, cod steaks or fillet, or whole red mullet, each weighing about 175-225g
flat-leaf parsley to garnish
1 tsp salt
white crusty bread, green beans or broccoli to serve

Serves: 4 Preparation: 20 Cook Time: 40 Total Time: 60min

Heat half the oil in a wide, shallow flameproof casserole and cook the onion and tomatoes until softened and reduced to a thick paste ? about minutes. Stir in the tomato pur&#e and cayenne pepper.
Cut the potatoes lengthways into wedges (fat chips) and arrange on top of the tomato mixture. Sprinkle with salt then set the fish on top and pour in about l cold water, making sure the potatoes are just covered. Bring to the boil then reduce to a simmer.
Simmer for minutes until the potatoes are tender ? the fish will be cooked in that time.
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. Serve with chopped fresh parsley, plenty of white crusty bread to mop up the juices, and a green vegetable such as beans or broccoli.

Source: Tesco