Braised tautog fish with sausage and tomatoes.
Provided by 3greubs4
Categories Pork Sausage
Time 50m
Yield 2
Number Of Ingredients 16
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
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love