Braised Tautog with Chorizo

Chunks of tautog are braised with chorizo, tomato, and fennel in just one pot for an easy, delicious dinner.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 788 Calories

Ingredients

• 1 pinch salt
• 1 clove garlic, minced
• ¾ cup white wine
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 tablespoons chopped fresh parsley, divided
• 1 pinch red pepper flakes, or to taste
• ½ medium yellow onion, chopped
• 1 pinch ground cumin, or to taste
• olive oil, divided, or as needed
• 1 splash white wine
• 1 bulb fennel, chopped, fronds reserved
• ½ pound tautog fish fillet
• ½ (1 pound) chorizo sausage, sliced
• 1 teaspoon saffron, or to taste

Recipe Instructions

Step 1

Slice tautog into eight to twelve 2x2-inch chunks. Season each side of tautog chunks lightly with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon sausage and vegetable mixture into bowls and top with fish. Garnish with fennel fronds and remaining parsley.