| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 575 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 55 g |
| Cholesterol | 139 mg |
| Sodium | 1440 mg |
| Serving Size | 1 of 4 servings |
| Calories | 575 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 55 g |
| Cholesterol | 139 mg |
| Sodium | 1440 mg |
Reviews
I’ve made this several times now. Everyone’s pallet is different, so I continue to modify to our liking. The first time I made it, I followed it to the tee. My changes: I only use four small red potatoes (like to avoid starch, but the little bit with the juices is great), I doubled the onion and doubled the garlic (I rough chopped it though). We prefer to use the white wine over the Vermouth. The Vermouth was very bland where the white wine (Cavit – Pinot Grigio) added a lot more flavor. I’ve always used Cod. It’s an outrageous recipe. Thank you RR!!!
This recipe has become one of my absolute favorites and so simple!!! I have also used this same base when making mussels and clams and it turned out awesome.
Everyone loved it. Next time I know to cook the potatoes 2 minutes longer and use a smidge less lemon (I had a really juicy one.
This meal is great both for a quick weeknight dinner and dinner for guests. I love one-pot recipes, and this one is among my favorites. While the combination of ingredients–Italian sausage, potatoes, tomatoes, white fish, wine, lemon juice–might seem a bit odd on paper, their flavors marry beautifully in the pot. You’ll love this dish!
You know. . .I LOVE Rachel Ray, and I tried many of her recipes. They just always fall short! 30 minutes is NOT enough time to develop flavor. I even have all the prep done in advance, and give things just a little more time, but they are always lacking, in my book. Sorry Rachel, I’ll stick to Ina or Bobby or Ree
This is so easy and good!! I am allergic to the chili pepper family so I used sweet italian sausage instead. I watched Rachael make this two days ago and it stuck in my mind. Just had to try it. It will be an excellent go to recipe. Rachael, you are wonderful; thank you so much.
I loved this dish! I substituted italian-style chicken sausage and added corn… I will definitely make this one again!
This is one of my go-to recipes! I use a dry white wine in place of the vermouth and it tastes absolutely delicious! I use the technique and flavor base for a lot of other recipes. It works with so many different things! Thanks Rachael!
I have made this several times over the past two years, and will continue to do so. My guys love it every time. I love that there aren’t 25 ingredients to be measured, chopped, separated, etc., and clean-up is easy too. It’s always good. Use whatever dry white wine is left in the fridge if you don’t have vermouth. It really does cut the fish smell. I just quarter the baby Yukon or red potatoes -makes a chunkier, guy-pleasing consistency. And I use the individually-wrapped frozen Haddock portions so I can get the right sizes -just thaw in a sink of warm water immediately before putting in the pot. I get a crusty herb bread loaf from the bakery department and cut it all up & serve -some for the stew, some for the dipping oil & herbs.
didn’t like the combo of flavors