Sausage and Fish One-Pot
This easy one-pot recipe combines savory Italian sausage with tender fish fillets, thinly sliced potatoes, and juicy cherry tomatoes. Cooked in a single skillet with aromatic garlic, onion, and a splash of vermouth, it delivers a hearty and flavorful meal in under 30 minutes, perfect for a quick weeknight dinner served with crusty bread.
Equipment
- 1 Large Skillet with Tight-Fitting Lid
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For crumbling sausage
- 4 Shallow Bowls For serving
Ingredients
Main
- 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.
Notes
This one-pot dish thrives on building layers of flavor. Ensure the Italian sausage is well-browned for maximum depth. Slicing potatoes thinly is crucial for even cooking within the short timeframe. Avoid overcrowding the pan to allow for proper browning and steaming; if your skillet is smaller, consider cooking potatoes in two batches. For the fish, quality matters
opt for fresh haddock or cod and be mindful not to overcook it; it should be opaque and flake easily. The final touch of fresh lemon juice and parsley brightens the entire dish, complementing the richness of the sausage. Serving with crusty bread is essential for soaking up the delicious pan juices.