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 caloriescarbohydrate: 26 gcholesterol: 165 mgfat: 46.2 gfiber: 6.7 gprotein: 43.3 gsaturatedFat: 3 gservingSize: -sodium: 1525.1 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Braised Tautog with Chorizo
Directions
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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.