Best 2 Sausage And Fish One Pot Recipes

Indulge in a culinary journey that harmoniously blends the flavors of succulent sausage and tender fish in a one-pot extravaganza. Discover a collection of delectable recipes that showcase this dynamic duo in various culinary creations. From the classic and comforting sausage and fish stew to the innovative sausage-crusted fish bake, each dish promises an explosion of taste and texture. Embark on this culinary adventure and prepare to tantalize your taste buds with these one-pot wonders.

Here are our top 2 tried and tested recipes!

SAUSAGE AND FISH ONE-POT

Sausage and Fish One-Pot image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, plus more for garnish
1/2 pound bulk Italian hot sausage
2 large cloves garlic
1 medium onion
1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry vermouth or dry white wine
1 pint cherry tomatoes, halved
4 haddock or cod fillets
A handful flat-leaf parsley, chopped
1/2 lemon
Crusty bread, to pass at table

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.

RACHAEL RAY'S SAUSAGE AND FISH ONE POT

Rachael Ray's Sausage and Fish One Pot image

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

Ingredients

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Choose the Right Fish: For this recipe, it's best to use a firm-fleshed fish that will hold up well in the cooking process. Some good options include salmon, cod, or mahi-mahi.
Season the Fish: Be sure to season the fish generously with salt and pepper before cooking. This will help to enhance the flavor of the fish.
Don't Overcook the Fish: Fish cooks quickly, so it's important to be careful not to overcook it. Overcooked fish will be dry and tough.
Use a Non-Stick Pan: A non-stick pan will help to prevent the fish from sticking to the pan and breaking apart.
Serve Immediately: Sausage and fish is best served immediately after it is cooked. This will ensure that the fish is hot and flaky, and the sausage is juicy.

Conclusion:

Sausage and fish is a quick and easy one-pot meal that is perfect for a weeknight dinner. It's packed with flavor and protein, and it's sure to be a hit with the whole family. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will enjoy.