Braised Tautog with Chorizo recipe

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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

Nutrition Info

788.2 calories
carbohydrate: 26 g
cholesterol: 165 mg
fat: 46.2 g
fiber: 6.7 g
protein: 43.3 g
saturatedFat: 3 g
servingSize: -
sodium: 1525.1 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice tautog into eight to twelve 2x2-inch chunks. Season each side of tautog chunks lightly with salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Spoon sausage and vegetable mixture into bowls and top with fish. Garnish with fennel fronds and remaining parsley.

Recipe Yield

2 servings

Recipe Note

Braised tautog fish with sausage and tomatoes.

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