Red Fish Stew (Bourtheto) recipe

Red Fish Stew (Bourtheto) recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

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.

19 people made this

IngredientsServes: 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

MethodPrep: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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Reviews & ratingsAverage global rating:(19)

Reviews in English (16)


I love this recipe! I found it on this site 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.-03 Sep 2006

by kllevy72

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!-06 Feb 2007

by bbcmelbourne

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.-03 Nov 2007

Nigerian Fish Stew Recipe

Fish stew! This simple and delicious West African stew recipe is packed full of flavour and uses a handful of everyday ingredients you may already have in your pantry. This easy Nigerian fish stew is versatile and can be served with boiled white rice or paired with vegetable soups like efo riro to accompany Nigerian swallow.

Let me show you how to make it in steps.

Easiest Way to Make Perfect Red Pepper Fish Stew

Red Pepper Fish Stew. Serve with any side dish of. Brazilian Fish Stew aka Moqueca – an easy stew recipe featuring cod, plantains, & veggies in a spicy coconut milk base. But in my search, I found Spicy Red Pepper Paste Potato Stew.

In Korea, maeuntang is made with all sorts of fish, including freshwater ones. For this recipe, I made it with a red snapper (domi, 도미), which has a firm, white flesh with a mildly sweet and nutty flavor. Pour stew into a warm bowl. You can cook Red Pepper Fish Stew using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Red Pepper Fish Stew

  1. Prepare 6 lb of Red Snapper (or any boned fish) sliced 4/5cm thick.
  2. Prepare 1 oz of Red Palm Oil.
  3. It’s 2 oz of vegetable oil.
  4. It’s 2 of scotch bonnet peppers.
  5. Prepare 2 of onion, chopped.
  6. Prepare 1 of red bell pepper.
  7. You need 2 of fresh tomatos.
  8. Prepare 1 can of chopped tomatos.
  9. You need 1 tsp of All purpose seasoning.
  10. You need 1 tbsp of Hot Curry Powder.
  11. Prepare 1 tsp of salt.
  12. Prepare 1 packages of Maggi Cubes.
  13. Prepare 1 of Fish Seasoning.
  14. Prepare 1 cup of large cup of water.
  15. Prepare 4 cup of white rice.
  16. Prepare 1 of plantain.

The fish stew is wonderfully refreshing on the spring table, when we're all looking for lighter fare and anything that doesn't take too long to cook. Black sea bass, cooking wine, daepa, doenjang, edible chrysanthemum, fish sauce, garlic, gochujang, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, korean radish, large green onion, mirim, red chili pepper, soy sauce, soybean paste, water. · Red Snapper Fillet Ground Red Pepper Fish Stew Types Of Fish Canned Coconut Milk Fresh Thyme Salmon Fillets Stuffed Jalapeno Peppers Fresh Lime Juice. Much like a traditional French bouillabaisse, this light and tasty seafood stew features a delicate fennel flavor and tender pieces of fresh seafood. If you don't have crushed red pepper flakes in your pantry, keep your recipe on track with one of four substitutes.

Red Pepper Fish Stew step by step

  1. Blend tin of chopped tomatoes, 1 onion, 2 scotch bonnets & red bell pepper until smooth and set aside.
  2. Add water to a pot, with fish seasoning (alongside any other seasoning, to taste) and boil for 4-5 minutes, remove the fish and place aside but keep water..
  3. In a large pot, on high heat, add vegetable oil, alongside with chopped fresh tomatoes and onion..
  4. Lower heat and add red palm oil along with 1 Maggi cube and hot curry powder and all purpose seasoning, simmer for 15 minutes.
  5. Put the pot back on high heat and cook on a high heat for a further 5 minutes, stirring frequently..
  6. (Be careful) add blended peppers to the pot and keep on a high heat and cook for a further 20 minutes, half way, add the rest of the curry powder, all purpose seasoning and the other Maggi cube, also add a pinch of salt and boil..
  7. Whilst the pot is boiling, place the boiled fish on a tray, season, and bake in the oven for approximately 10 minutes.
  8. Add the remaining water that the fish was boiled in and simmer for a further 10 minutes, stirring. (At this point you can taste the stew and add any additional seasoning to taste).
  9. Remove the fish from the oven and place inside the stew and simmer on a very low heat for a further 10 minutes, cover the pot with a lid during this time..
  10. Serve with white rice and plantain and enjoy!.

Crushed red pepper flakes are nothing more than dried peppers (usually chili or cayenne) that have been ground up just enough to leave you with a mix of flakes, seeds, and ground. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat. Brush fish with remaining butter sprinkle with salt, pepper and paprika. When cooked, the lean white flesh of the tilapia is sweet, mild, tender and has no "fishy" flavor.

Recipe Summary

  • ¼ cup olive oil
  • 4 stalks celery
  • ½ onion, diced
  • 3 carrots, diced
  • 3 cloves garlic, diced
  • 1 (14 ounce) can stewed tomatoes
  • 2 ½ cups water
  • 1 cup white wine
  • 1 (8 ounce) bottle clam juice
  • ¼ cup sherry
  • 2 cubes chicken bouillon
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • ½ bunch cilantro
  • ½ pound medium shrimp - peeled and deveined
  • ½ pound white fish, cut into small chunks

Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

From Eastern North Carolina, this recipe is an heirloom and a classic! From Cook’s Country, this recipe naturally it contains the two food groups North Carolina is famous for: seafood and pork. Together, in this soup, they are magical!

So easy to put together, just an hour to make and you have super-flavorful soup with white fish, potatoes, and bacon, all swimming in the most delicious tomato broth, all with a lovely poached egg on top!

  • Author: Laura
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
  • Yield: 6 – 8 servings 1 x
  • Category: Stews and Soups
  • Method: Stovetop
  • Cuisine: American


  • 1/2 lb. (6 strips) Thick-Cut Bacon
  • 2 Medium or 1 Large Yellow Onion, peeled, halved, and sliced into 1/4 ” half-moons
  • 6 cups Water + More, as desired
  • 6 oz . Tomato Paste
  • 1 t Red Pepper Flake
  • 1 Bay Leaf
  • 1 1/2 lb Red Potatoes, sliced 1/4” thick
  • 1 1/2 lb Thick Cut white fish fillet – cod works well
  • 8 eggs
  • (optional) 1-2 tsp Hot Sauce, such as Frank’s or Crystal
  • Salt & Pepper


  1. Heat a heavy soup pot over Medium heat. Cut the bacon strips into 1” sections, and place in the pot to render the fat. Allow the bacon to crisp. Remove from the pan, leaving the fat.
  2. Add the onion slices to the pan and cook about 8 minutes until they are translucent and tender and just beginning to brown.
  3. To the onions, add 1-2 teaspoons salt, 1 tsp black pepper, the red pepper flake and the 6 cups water. Stir in the Tomato paste. Add the sliced potatoes, and turn heat up to Medium-High. When the soup begins to simmer, wait 10 minutes.
  4. While simmering, cut the fish fillet into large (2”x2”x2”) chunks. They should be big and thick. After the 10 minutes has passed, add the fish to the soup. Then, cracking the eggs, add 1 at a time to the soup. Cover for 15 minutes. This should be enough time to cook the fish and poach the eggs.
  5. Test and adjust flavor by adding salt, pepper and hot sauce, as desired. Garnish with reserved bacon.


Keywords: North Carolina Fish Stew, Eastern North Carolina Fish stew, easy fish stew, easy fish soup, old fashioned Eastern North Carolina fish stew

How to Make 30 Minute Spicy Red Fish Stew:

(Scroll down for complete printable recipe plus nutritional information.)

  1. Saute the red onion or shallots in olive oil until they’re soft and starting to brown.
  2. Add diced Roasted Red Peppers in a jar (affiliate link), canned diced tomatoes with juice, finely chopped fresh garlic, and red pepper flakes, and simmer 10 minutes. (I used spicy Aleppo Pepper (affiliate link), but any type of red pepper flakes would work.)
  3. While the pepper-tomato mixture simmers, zest a lemon and chop the cilantro.
  4. Cut the fish into pieces about 1 inch square, and blot dry with paper towel if needed.
  5. Add the lemon zest, lemon juice, and some of the chopped cilantro to the mixture in the pan.
  6. Then add the fish pieces and stir just enough so the fish is gently combined in the mixture.
  7. Let stew simmer about 5-7 minutes after you add the fish, just long enough for fish pieces to start to look opaque and until you can see a small amount of liquid from the fish being released into the stew mixture.
  8. Serve hot, with additional chopped cilantro if desired.

Catfish Head Stew

On a crisp, cool Friday morning on my way to Eunice, Louisiana, to stock up on my favorite garlic smoked sausage at my friend Kermit Lejeune’s smokehouse, I drove past a little market on the highway heading west out of Opelousas. I did not have seafood on my mind, but it was the colorful exterior signage on the building that caught my eye. I made a U-turn to shoot a quick photo.

Located in Opelousas, this little market has it all.

I had taken a few shots when the door burst open, and a most attractive lady in pink rubber boots emerged with a big smile and inquisitive look. I was about to meet Sharon Sebastien, the owner of Sebastien’s West End Seafood (see Faces and Places page for directions).

When I told her who I was, I was invited to come inside and learn more about her world of seafood. As I gazed in awe at the chalkboard menu on the wall, I was in heaven. Gou, garfish, snapping turtle (live and dressed), collar bone, frog legs, alligator, and crawfish were just a few of the marquee items on the product listing. And of course, catfish. Lots of catfish.

Whether it swims or crawls, you can find it at West End.

Big blues, flatheads, and channel cats are fished wild in the Atchafalaya Basin and make their way to Sebastien’s where they are sliced and diced in an array of versatile ways. Home cooks buy these cuts for a variety of favorite recipes: Chunks are fried up for nuggets, fillets are blackened, and whole skinned catfish are a delicacy on every dinner table. But the head of a catfish is reserved only for those in the know. Those who know about this down-home recipe for Catfish Head Stew.

Cleaned catfish on ice essential for my Catfish Head Stew.

Where most discard the head of a large 5-pound catfish, in Creole culture they wind up in a black iron pot of Catfish Head Stew. Once the fish is skinned and gutted, the head is removed and cleaned. Troy Deville, the fishmonger at Sebastien’s, fires up the band saw and removes the front half of the head from the eye sockets to the mouth and whiskers. Remaining on the fleshy skeletal structure are white, flaky morsels of cheek meat clinging to one large head bone–all destined for a seasoned braise in a spicy, red, cayenne-infused tomato gravy. This Catfish Head Stew is good eatin’ at only $1.39 per pound. Served over a mound of white rice along with a loaf of crusty French bread, you’re headed to catfish heaven.

Cleaned and sliced, catfish heads combine with ordinary ingredients in an extraordinary Creole dish called Catfish Head Stew.


You'll only need a few simple ingredients to make this spicy fish stew. The exact measurements are included in the recipe card below. Here are my comments about a few of the ingredients:

Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. It has a higher smoke point. Another tasty option is to use butter or ghee.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. And if you happen to be out of fresh garlic, you can use a comparable amount of garlic powder instead.

Spices: I use paprika, cumin, coriander, and crushed red peppers. Please make sure that the spices you use are fresh. It's been my (sad) experience that a stale spice can easily ruin a dish.

Strained tomatoes: I recommend using either the Pomi or Bionature brands, although you could simply use canned tomato sauce. See the detailed discussion below.

Fish: As mentioned above, I use a mix of cod and salmon. But you can use whatever fish you like and enjoy.

Begin by heating 4 tablespoons of the oil over medium heat. Add the shallots and cook until soft and translucent, about 5 minutes. Add the garlic and for 1 minute more. Do not brown.

Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.

Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil reduce the heat and simmer, covered, for 25 minutes.

Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet.

Bake for about 10 minutes at 400°F, or until just cooked through. Cover and keep warm until ready to serve. (Note: most cioppino recipes call for the fish to be simmered in the broth but I prefer to bake it separately so that it doesn’t fall apart or overcook.)

When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter.

Add the clams and bring the stew back to a simmer.

Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer.

Cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.

Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. Enjoy!

Photo by oursaltykitchen

Cioppino seafood stews are known for their rich complexity of flavor and each one is a little bit different.


No cioppino would be complete without a combination of traditional Italian spices. For this recipe we opt for dried oregano, fresh basil, and fennel — which is the secret ingredient to this cioppino that somehow brings all the flavors together in a way that just is not possible without the fennel.

White Wine

Don’t shy away from using wine in cooking. The alcohol will burn off during the process of cooking and the wine adds an incredible acidity and balance to the ingredients in this stew. Any dry white wine will do for this recipe, and don’t feel like it has to be expensive!

Olive Oil

Olive oil is an essential component of most Italian recipes and this one is no different. It gives a nice balance of fat to the dish that helps to enhance all the wonderful and aromatic flavors in the seafood stew.

If you are going to splurge on any ingredient for this cioppino please let it be the fish. I personally love adding haddock to this cioppino that flakes perfectly and soaks up all the stews many flavors.


While you can add fresh mussles and clams to this cioppino, you can also opt for canned if you prefer. Also feel free to mix and match what shellfish you choose to add. There really isn’t one right way to make a cioppino, but the more shellfish the better in my opinion.


Cioppino seafood stews are a tomato based stew, which means that crushed tomatoes and some tomato puree for thickening are an essential part of this dish. I usually will use my own garden tomatoes that I can at the end of the season for this stew, but you can also use any canned tomato from the grocery store (ideally choose organic if possible).

Onion & Garlic

Lastly, the onion and garlic adds a base of Italian flavor to this cioppino that helps to add balance to the acidic tomatoes. Always feel from to add more garlic if you like your seafood stew a little more on the garlic side (like me!)


2 lbs fish, carite, king fish, red snapper or other firm fish (5 pieces)
Lemon juice (for washing fish)
4 tbs green seasoning
1 tsp salt
½ tsp black pepper
1 cup flour (to coat fish before frying)
2 cups oil (for frying fish)

4 tbs extra virgin olive oil
2 tbs brown sugar, optional
4 tbs ketchup
4 tbs green seasoning
1 carrot, sliced diagonally
1 onion, sliced
1 hot pepper, chopped
½ cup scallion, cilantro or parsley, finely chopped
1 red bell pepper, julienned
2 plum tomatoes, chopped
2 tsp salt
1 tsp black pepper
6 ochroes, halved, optional
3 cups hot water, or more as required
To finish – 2 chopped pimento, optional

1. Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. Drain and pat dry with paper towels.
2. Place fish in a bowl or resealable bag and season with green seasoning, salt and pepper. Marinate for a few hours or overnight in the fridge.
3. When ready to fry, bring fish to room temperature. Heat 1 inch oil in a 12 inch skillet over medium heat. Lightly dust fish with flour, shaking off excess, and fry until golden brown on both sides, about 4-5 mins per side. Do not overcrowd pan and save the marinade from the bowl/bag. Remove fried fish to a paper towel lined tray or place on a rack over a sheet pan to drain excess oil.
4. Heat oil in a separate heavy bottomed pot over medium heat. If you wish to use the same pot, once the oil is cool, pour out oil leaving 4 tbs.
5. Optional Step: Add brown sugar and allow it to bubble, froth, darken(not black) and expand.
6. Add ketchup, green seasoning, carrot, onion, hot pepper, parsley, bell pepper, tomatoes, salt and black pepper and cook for 3-5 mins, stirring.
7. Add 3 cups hot water (or enough to cover fish), ochroes and reserved marinade. Bring to boil, reduce heat and simmer for 5 mins. Taste and season with more salt and pepper as required.
8. Add fried fish, bring to a simmer and cover pot. Do not stir fish, using a spoon occasionally pour sauce over fish. If the sauce is not enough, add more hot water and continue to mix using a pouring motion to baste the fish. Simmer for 5-7 minutes until the sauce thickens slightly.