BRAISED TAUTOG WITH CHORIZO

Braised Tautog with Chorizo image

Braised tautog fish with sausage and tomatoes.

Provided by 3greubs4

Time 50m

Yield 2

Number Of Ingredients 16

Ingredients

½ pound tautog fish fillet
salt and ground black pepper to taste
olive oil, divided, or as needed
2 stalks celery, chopped
1 bulb fennel, chopped, fronds reserved
½ medium yellow onion, chopped
1 splash white wine
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
¾ cup white wine
1 pinch ground cumin, or to taste
1 pinch red pepper flakes, or to taste
1 pinch salt
½ (1 pound) chorizo sausage, sliced
1 teaspoon saffron, or to taste
2 tablespoons chopped fresh parsley, divided

Steps:

Slice tautog into eight to twelve 2x2-inch chunks. Season each side of tautog chunks lightly with salt and pepper.
Heat 1 tablespoon oil in an enamel Dutch oven or heavy pot over medium heat. Add celery and fennel; cook until starting to soften, 3 to 4 minutes. Add onion and a splash of white wine; cook for 2 to 3 minutes. Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes.
Add tomatoes, remaining white wine, cumin, red pepper flakes, and a pinch of salt; stir to combine. Cover and cook until tomatoes begin to break down, 15 to 20 minutes.
Mash down tomatoes to break them up a bit. Add chorizo in a layer and top with fish chunks. Drizzle each chunk with remaining olive oil and add a small pinch of saffron to each. Sprinkle 1 tablespoon parsley over top. Reduce heat to low, cover, and cook until fish flakes easily with a fork, 12 to 15 minutes.
Spoon sausage and vegetable mixture into bowls and top with fish. Garnish with fennel fronds and remaining parsley.

Nutrition Facts : Calories 788.2 calories, Carbohydrate 26 g, Cholesterol 165 mg, Fat 46.2 g, Fiber 6.7 g, Protein 43.3 g, SaturatedFat 3 g, Sodium 1525.1 mg, Sugar 8.3 g