Best Rachael Rays Sausage And Fish One Pot Recipes

Rachael Ray's Sausage and Fish One Pot image

Provided by akromer

Categories Stew

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, plus more for garnish
1/2 lb bulk italian hot sausage
2 large garlic cloves
1 medium onion
1 1/2 lbs baby red potatoes or 1 1/2 lbs yukon gold potatoes, thinly sliced
1/2 cup dry vermouth or 1/2 cup dry white wine
1 pint cherry tomatoes, halved
4 haddock or 4 cod fish fillets
1 handful flat leaf parsley, chopped, optional for garnish
1/2 lemon (optional)
crusty bread (optional)

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 image

Yield serves 4

Number Of Ingredients 12

1 tablespoon EVOO (extra-virgin olive oil), plus some for liberal drizzling to garnish
1/2 pound bulk Italian hot sausage
2 large garlic cloves
1 medium onion
1 1/2 pounds baby red or Yukon Gold potatoes
Salt and pepper
1/2 cup dry vermouth or dry white wine
1 pint cherry tomatoes, halved
4 haddock or cod fillets
A handful of fresh flat-leaf parsley, chopped
1/2 lemon
Crusty bread, to pass at the table

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.