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

Need a dairy free main course? Sausage and Fish One-Pot could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains around 45g of protein, 20g of fat, and a total of 507 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of vermouth, garlic, crusty bread, and a handful of other ingredients are all it takes to make this recipe so tasty.

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