Sausage And Fish One Pot Recipes

RACHAEL RAY'S SAUSAGE AND FISH ONE POT

Steps:

• 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. 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. 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. 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.
• 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.

FISH ONE-POT

Steps:

• Chop the tops off the chile peppers and shake out the seeds. Peel the daikon radish, and puncture one end deeply in several places with an ice pick or chopstick. Force the peppers into the holes, then set aside for 5 minutes to let the chiles soften.
• Grate the stuffed daikon over a bamboo mat or cheesecloth, and squeeze out some of the moisture. Set aside for garnish.
• Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to form a tight cylinder. Press for a few minutes, then unwrap and cut into 1 1/2inch rounds. Refrigerate until ready to arrange the platter.
• Cut off the root cluster of the mushrooms. Separate each bunch into thirds and tie each bundle with a gourd strip. Parboil the carrots briefly and plunge into cold water. Drain and set aside.
• Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color.
• Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot.
• After 2 or 3 minutes, place some of each remaining ingredient in pot. When ingredients are cooked, diners should remove them with chopsticks and dip them into ponzu sauce and daikon. Season to taste with chopped scallions and Daikon Pepper garnishes. Keep adding and cooking remaining ingredients.
• When all of the fish and vegetables are eaten, diners can drink the remaining broth.

SAUSAGE & FISH ONE-POT

Steps:

• In a skillet with a tight-fitting lid, heat the tablespoon of EVOO over medium-high heat. Brown the sausage for 3 to 4 minutes, breaking it down into crumbles as it cooks. While the sausage browns, crush the garlic and trim off the root ends, then thinly slice the onion and potatoes.
• Add the garlic, onions, and potatoes to the pan and toss to combine with the sausage. Season with salt and pepper.
• Douse the pan with half the vermouth or wine, set the lid in place, and cook for 10 to 12 minutes.
• Add the tomatoes to the pan and gently fold into the mixture. Set the fillets atop the mixture and douse with the remaining vermouth or wine.
• Season the fish with salt and pepper. Set the lid in place and cook for 6 to 8 minutes, until the fish is opaque.
• Top the cooked fish with the parsley, sprinkle with the juice of the lemon half, and drizzle liberally with EVOO.
• Serve the mixture at the table from the pan into shallow bowls to hold the juice.
• Soak crusty bread in the pan drippings and pass at the table.