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Braised tautog fish with sausage and tomatoes.


Recipe Summary test

15 mins
35 mins
50 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can use any white, flaky fish that you prefer.

Nutrition Facts

788 calories; protein 43.3g; carbohydrates 26g; fat 46.2g; cholesterol 165mg; sodium 1525.1mg. Full Nutrition