One-Pot Wonders
Martha Rose Shulman’s Quick-Braised Fish With Baby Potatoes & Greens
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25 Reviews
jeacooking
February 27, 2023
I've made this a couple times this winter and it has been delicious. Being winter, I used bimi broccoli the first time and cherry tomatoes and arugula the second. Like some of the other reviewers, I amped up the anchovies and added a pinch of crushed red pepper. Definitely a keeper and am looking forward to using summer tomatoes in it.
Dani
June 11, 2022
This was really nice. I really enjoyed the broth. I wasn’t crazy about the asparagus in the dish. I found it kind of overpowered the fish and broth. Next time, I would do the spinach and peas. Or even broccolini. Other wise, vey nice dish.
Dani
June 6, 2022
I haven’t made this yet but making it this week. Would it be ok to use fish stock?
jeacooking
February 27, 2023
I'd say yes. Maybe do half/half fish stock and water the first time. See how you like it.
Molly S.
September 20, 2020
This turned out perfectly but was underwhelming. I would probably add another anchovy to the paste and maybe add some white wine or vermouth at the deglazing stage. Saffron smelling up the kitchen was sonderful.
Änneken
July 21, 2019
Made this last night and it was wonderful. With the substitutions I made I wasn't sure if it was going to work (sunflower seeds for almonds since my partner hates almonds; sardines for the anchovies bc I was too lazy to go to the store) but it turned out very, very well. My husband found it incredibly delicious. I also used rockfish (it was on sale) and Martha's method of cooking the fish worked beautifully, too. The dish also looked wonderful with that contrast of yellow & green. Loved it!
Karen
March 11, 2018
Made this tonight- used vegetable stock and it was very flavourful! Wondering if the anchovy/garlic/almond paste could be made and frozen in advance? I have anchovies left over from the tin and wondering if I can make some paste for next time.
Helen
January 14, 2021
Just put the leftover anchovies with their oil in a small jar and leave in your fridge. They last a long time.
kathleen
March 6, 2018
I made this last night and it was delicious. I used rockfish and I didn't have basil, so I subbed in parsley. I also added shallots. It was flavorful, light, and a perfect spring transition soup.
Tara
February 26, 2018
YUM! Made this tonight! I added chopped tomatoes (b/c they needed to be used) and a healthy pinch of red pepper flakes to the broth, absolutely delicious and easy!!!
Carol E.
February 24, 2018
Would salmon fillets be too strong tasting for this recipe?
Kristen M.
February 25, 2018
I think the technique is more beneficial to fish that doesn't taste quite as delicious on its own as salmon does (and the delicacy of the saffron flavor might get a bit lost). But it will probably still taste pretty darn good, so if you decide to try it, let us know how it goes.
Marcie
February 22, 2018
Is it two tinned anchovies or two salt-packed anchovies? And I usually count one salt-packed anchovy as 3 from a tin, is its about right?
Kristen M.
February 22, 2018
I used 2 tinned anchovies, but this is quite flexible (depending on how much you like anchovies, and it sounds like you like them!).
Paulaob
February 21, 2018
After searing the fish, it is removed from pan while potatoes cook for 15 minutes? It’s ok to have the fish sit that long before adding it back to broth to finish cooking?
kimzy
February 21, 2018
Can anchovy paste be substituted for the anchovies? If so, how much?
Kristen M.
February 22, 2018
Sure, if that's what you have on hand. I'd start with a couple teaspoons and you could always stir in more to taste.
Arrxx
February 21, 2018
Halibut has become wildly expensive. What other fish do you recommend?
Kristen M.
February 22, 2018
I'd recommend any firm, mild white fish for a close substitute, though this would be delicious with something stronger-flavored like bluefish, too. (Either way, I like to ask the fishmonger or check Seafood Watch for recommendations on sustainably sourced fish.)
Fen P.
February 21, 2018
Would mustard greens work? And would you just wilt them in at the end?
Kristen M.
February 22, 2018
They might be a little too intense and spicy for the flavors here, if you have a choice of a milder green. (But if that's what you have on hand, I'd still go for it.) And yes, cook just till tender at the end—just like the asparagus.
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