Rachaelrayssausageandfishonepot Recipes

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RACHAEL RAY'S SAUSAGE AND FISH ONE POT



Rachael Ray's Sausage and Fish One Pot image

Make and share this Rachael Ray's Sausage and Fish One Pot recipe from Food.com.

Provided by akromer

Categories     Stew

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, plus more for garnish
1/2 lb bulk italian hot sausage
2 large garlic cloves
1 medium onion
1 1/2 lbs baby red potatoes or 1 1/2 lbs yukon gold potatoes, thinly sliced
1/2 cup dry vermouth or 1/2 cup dry white wine
1 pint cherry tomatoes, halved
4 haddock or 4 cod fish fillets
1 handful flat leaf parsley, chopped, optional for garnish
1/2 lemon (optional)
crusty bread (optional)

Steps:

  • 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.

SAUSAGE AND FISH ONE-POT



Sausage and Fish One-Pot image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

RACHAEL RAY'S PAN-ROASTED FISH WITH BURST TOMATO SAUCE



Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce image

I got this recipe off the Rachael Ray website and it is DELICIOUS! Very quick and easy to make. This sauce would also be good over seared chicken breasts.

Provided by Andrea G.

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 pint grape tomatoes
3 garlic cloves, chopped
1 shallot, chopped
5 tablespoons olive oil
salt and pepper
2 halibut fillets, 6 oz each

Steps:

  • Pre-heat the oven to 425°F.
  • Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tbsp olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
  • About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
  • Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.

Nutrition Facts : Calories 788.5, Fat 43.6, SaturatedFat 6.1, Cholesterol 130.4, Sodium 235.4, Carbohydrate 10, Fiber 1.7, Sugar 0.1, Protein 86.7

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