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Source: Martha Stewart Living, May 2013
Total Time Prep Servings



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How would you rate this recipe?
  • ishaolinma4928149
    4 JAN, 2019
    Great recipe. I can't see using that broth that comes in the carton. It has no flavor. I use Better Than Bouillon brand roasted chicken. It is a paste and I can make my soups and stews as strong as I like. There is no MSG either. BTB comes in all sorts of "flavors", even mushroom and vegetarian.
  • Peachss
    22 JUN, 2015
    Just made this recipe, very tasty. I omitted the onion and pepper flakes. Broth was outstanding and I really liked the fish and tomatoes. Next time I'm planning on not boiling the potatoes and put in some ramen noodles at the end. I think it'll make it a little bit more filling, and I just wasn't digging the potatoes.
    • MS12274537
      6 DEC, 2017
      I used purple potatoes in my Emeril skillet and it turned the skillet into several colors. Took a long time to get that skillet cleaned.
  • MS12350570
    28 MAR, 2016
    This recipe is fabulous! My husband and I were watching Martha's cooking class on PBS and she featured this dish. My husband asked me to try it. It is wonderful, rich and complex in flavor and very satisfying. Do NOT omit the red pepper flakes, it gives it a depth of flavor, but it is not spicy. I have used regular yukon gold or fingerling potatoes instead of the blue potatoes that are sometimes hard to find. Serve with a nice salad and hot bread, YUM..........
  • Beach Bum
    30 NOV, 2013
    I didn't have anything on hand but canned tomatoes, dried basil, white onion, and chicken bouillon cubes, but it was still really, really delicious. I saved the broth for soup it was so good!

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