TAUTOG RECIPES RECIPES

BRAISED TAUTOG WITH CHORIZO RECIPE | ALLRECIPES

Braised Tautog with Chorizo Recipe | Allrecipes image

Braised tautog fish with sausage and tomatoes.

Provided by 3greubs4

Categories Meat and Poultry Pork Sausage

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 16

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

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, CarbohydrateContent 26 g, CholesterolContent 165 mg, FatContent 46.2 g, FiberContent 6.7 g, ProteinContent 43.3 g, SaturatedFatContent 3 g, SodiumContent 1525.1 mg, SugarContent 8.3 g

BRAISED TAUTOG WITH CHORIZO RECIPE | ALLRECIPES

Braised Tautog with Chorizo Recipe | Allrecipes image

Braised tautog fish with sausage and tomatoes.

Provided by 3greubs4

Categories Meat and Poultry Pork Sausage

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 16

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

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.

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