Braised Fish, Pot-Roast-Style Recipe (2024)

I made this dish for my husband's birthday. It was easy and delicious. I used shrimp stock for the liquid, along with red wine. Serve it with some good bread to go with the great stock!

Oh, so delicious. The key to having enough wonderful sauce is to 1) increase the amount of broth (I used homemade chicken), and 2) control the boiling stages in Step 2 & 3 to less "vigorous" than recipe reports. Keep an eye on the pot so it doesn't boil down too much. I used halibut and cut veggies into smaller dice than photo shows. Adding lemon juice at the end gives some brightness.

This was delicious. I used a very thick piece of halibut (~2-in.) which came out perfectly, and not overdone at all. Did the whole thing in a large cast-iron skillet. The only problem was that there was not very much liquid at the end (although it was delicious). Next time I might increase the amount of chicken broth to 3 or 3 1/2 cups, with correspondingly more tomato paste and other spices.

Added a cut-up jalapeño for spiciness.Cut up fish after I made the sauce/stock, before adding it to the sauce/stocktrue cod fillets made it easy: no bones, no skin, inexpensive, too.

Pre cook the potatoes and carrots first for 10 minutes

Absolutely delicious.

Winner! We don't keep wine in the house so I added some garlic and bay leaf to punch up the flavor a bit.

Made as written except I used vegetable broth instead of meat stock. Delicious and surprisingly hearty for a seafood-based dish. The smoked paprika and saffron, combined with the tomato paste, will remain a go-to for future stews.

Alas, tried this and even incorporated many of the tips offered by others. Conclusion: A dish simply not worth the effort. Nothing noteworthy about it. And the photo? Not even close to what it ends up looking like.

Monkfish was the fish that delivered here. I have never had success in browning fish effectively and that held true here, too.I substituted 8 oz. of IPA for the wine. As soon as I added the broth, though, I covered the dutch oven for 10 or 15 minutes until veggies tenderized, then added the whites of baby bok choy for a few minutes. To thicken the sauce I used 1T of tapioca starch in a little water. Bok choy leaves went in for the last minute of cooking. Lemon juice and parsley to finish. Yes!

Made just as directed with cod - it was easy, fast and delicious, will make again!

I put in too much tomato paste (what does one do with a ⅔ full tiny can, anyway?). Next time, I'll use one actual tomato -- the brothy deliciousness was kind of overpowered (love the fennel in this BTW).

Microwaved the diced potatoes prior to adding to pot - they finished cooking at the same time as everything else. Used 3 cups of broth. Used mahi mahi. Followed recipe otherwise. Red wine didn’t greatly impact color of fish or potatoes - nothing to be nervous about. Served with thick cut toasted bread. Delicious. Next time, consider more broth and greens (kale or escarole).

Made as directed but need much more time to simmer sauce and vegetables. Also 10-15 minutes to simmer the halibut resulted in overcooked fish. Needed lemon as well.

Used a well seasoned cast iron skillet with monkfish. Cut the recipe in half and did not use fennel. Even with the smaller amounts the cooking times listed left the potatoes, carrots and fish badly undercooked. I always wonder if NY Times recipes are tested on near professional grade appliances that perform much differently that the appliances most of us use.

Double the carrots, they were stunning. I covered the vegetables for part of the time. Outstanding, easy and quick. Also easy cleanup

Lightly flour to keep from sticking

Flavor was great but presentation was not ... potatoes sopped up the red wine ... so nowhere near the photo. I used chicken stock instead of beef. Next time I’ll use white wine. No idea how they could get that presentation using red wine.

This was a hit! The red wine really makes it. I used hake and it was good but didn't brown well.

I followed the directions exactly, with the exception of cook times - shortened them a bit (to compensate my very hot gas burners) with a very thick cut of halibut( 3 inches): it tuned out beautifully. I very much like Jennifer’s suggestion of adding a bit of lemon juice at the end for brightness. Wish I had done that. Nevertheless, superb dish!