This recipe seemed unusual to me at first. The combination of sausage, potato and fish didn’t seem quite natural. Then I thought of my favorite gumbo which starts with sausage and finishes with seafood, so I gave this a try. I didn’t expect much from this recipe because there are literally no herbs and spices in this dish, just S&P.
Boy was I wrong. Despite the simplicity of the seasoning, this dish develops rich, multilayered flavorings from the vegetables, with the starch from the potatoes combining with white wine to create the simple sauce.
Not only that, everyone in my family (from age 6 on up) liked this immediately and wanted me to make it again soon.
- 3/4 pound bulk Italian sausage
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound potatoes, halved then sliced, or a variety of fingerling potatoes
- ½ cup white wine
- 4 plum tomatoes, diced
- 1¼ to 1½ lb of fish fillets, such as salmon or cod. Fish should be cut into 4-5 pieces, approx. 1" thick at center.
- Over medium high heat, brown the sausage until cooked through, breaking it into small pieces, about 4 minutes. Add a little olive oil if needed to keep from sticking.
- Add onion, garlic, potatoes and half of the white wine. Add salt and pepper to taste. Cover and cook for 10 minutes.
- Stir tomatoes into the potato mixture.
- Place fish fillets atop the potatoes. Season with S&P then add the remaining white wine. Cover and cook for 6-8 minutes, 4-5 minutes if fish is less than 1" thick.
- Drizzle lemon juice and a small amount of olive oil over top of fish.