Sausage Fish One Pot Recipes
RACHAEL RAY'S SAUSAGE AND FISH ONE POT
Make and share this Rachael Ray's Sausage and Fish One Pot recipe from Food.com.
Provided by akromer
Categories Stew
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
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.
SAUSAGE & FISH ONE-POT
Yield serves 4
Number Of Ingredients 12
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.
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