Kayak Fishing Ultimate Resource

Wednesday, 19 May 2010 02:00

One Pot Fish And Sausage

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I recently helped out at a local fish fry and found myself taking home a ton of left over catfish.  I searched all over for a recipe that didn’t involve breading and frying fish.  I stumbled across this strange combination of hot Italian sausage, fish, and tomatoes and thought I’d give it a try.  It was absolutely delicious and very easy even for the novice cook.  The best part about this entire meal is made in one pot!

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 white fish fillets (I used Catfish, but Cod or Haddock will work as well)
  • A handful flat-leaf parsley, chopped
  • 1/2 lemon
  • Crusty bread, to pass at table


Directions


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.

 

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Read 3895 times Last modified on Thursday, 20 May 2010 08:16
Mark Watanabe

Mark "YakSushi" Watanabe is the Co. Founder of YakAngler.com, "He built this site!". He considers himself a mediocre fisherman and an unexceptional writer. He's the devoted father of a ton of little sushis (Air Quotes) and everyday tech ninja.

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