Sausage and Fish One-Pot

Name: Sausage and Fish One-Pot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bulk Italian hot sausage; 1 pint cherry tomatoes, halved; 4 fillets haddock or cod fillets; 4 servings Crusty bread, to pass at table; 1 handful A flat-leaf parsley, chopped; 2 large cloves garlic; 1 lemon; 1 Tbsp extra-virgin olive oil, plus more for garnish; 1 medium onion; 4 servings Salt and freshly ground black pepper; 118 milliliters dry vermouth or dry white wine; 680 grams baby red or Yukon gold potatoes, thinly sliced

Sausage and Fish One-Pot takes around 30 minutes from beginning to end. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 540 calories, 44g of protein, and 20g of fat each. This recipe from Foodnetwork requires bulk sausage, vermouth, garlic, and crusty bread. It is a good option if you're following a dairy free diet. Rachael Ray's Sausage and Fish One Pot, Beach Lover’s Fish Pot, and Crock Pot Fish Stew & Rice are very similar to this recipe.

Instructions

Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice.

Ingredients you will need

Sausage

Garlic

Onion

Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes.

Ingredients you will need

Salt And Pepper

Potato

Vermouth

Sausage

Garlic

Onion

Wine

Equipment you will use

Frying Pan

Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Potato

Tomato

Vermouth

Fish

Wine

Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.

Ingredients you will need

Extra Virgin Olive Oil

Crusty Bread

Parsley

Sausage

Juice

Lemon

Fish

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

227grams

bulk Italian hot sausage 1pint

cherry tomatoes, halved 4fillets

haddock or cod fillets 4servings

Crusty bread, to pass at table 1handful

A flat-leaf parsley, chopped 2large cloves

garlic 1

lemon 1Tbsp

extra-virgin olive oil, plus more for garnish 1medium

onion 4servings

Salt and freshly ground black pepper 118milliliters

dry vermouth or dry white wine 680grams

baby red or Yukon gold potatoes, thinly sliced

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Brooks Willamette Valley Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!