Sausage and Halibut One Pot Stew #FishFridayFoodies

This quick and easy recipe has dinner on the table in only 30 minutes.  A perfect one pot meal that is delicous and nutritious.  

It's time for Fish Friday Foodies.......

Sneha of Sneha's Recipe invited us all to join her in making fish or seafood stew this month.  Let's take a look at what everyone cooked up......

• Food Lust People Love: Malaysian-style Curry Laksa 
• Karen’s Kitchen Stories:  Shrimp, White Bean, and Kale Stew 
• Palatable Pastime: Shrimp and Crab Gumbo 
• Sneha’s Recipe: Seer Fish/Surmai Kujit- East Indian 
• A Day in the Life on the Farm: Sausage and Halibut One Pot Stew

Start by browning the sausage with onions and garlic.  Add the potatoes and a glug of wine, cover and cook for a few minutes.

Stir in some tomatoes and then lay the fish on top of the sausage and potato mixture.  Place some asparagus on top of the fish, cover and cook for another few minutes until fish is flaky and asparagus is crisp tender.

In less than half an hour you are enjoying a delicious and complete meal with only one skillet and your dinner dishes to clean up afterwards.  

Entrees, Fish, One Pot Meals

Entrees, Fish

American

Yield: 4 servings

Author: Wendy Klik

Sausage and Halibut One Pot Stew

This quick and easy recipe has dinner on the table in only 30 minutes. A perfect one pot meal that is delicous and nutritious.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1 T. olive oil
• 3 links fresh bratwurst, casings removed
• 2 cloves garlic, minced
• 1/2 large Vidalia onion, sliced
• 1 1/2 lbs. baby potatoes, scrubbed and thinly sliced
• salt and pepper, to taste
• 1/2 c. dry white wine, divided
• 1 pint grape tomatoes, halved
• 4 halibut fillets
• 1 bunch asparagus, woody ends snapped off

Instructions

1. Heat the oil in a large skillet over medium high heat. Add the sausage and onion, cook and break up with a wooden spoon until the sausage is browned and crumbly.
2. Add the garlic and potatoes to the skillet and season with salt and pepper.
3. Add 1/4 cup of the wine, cover and cook for 10 minutes or so, until the potatoes can be pierced with a fork but are still firm.
4. Stir in the tomatoes and lay the fish on top of this mixture. Season with salt and pepper.
5. Lay the asparagus on top of the fish, douse with the remaining 1/4 cup of wine, cover and cook for another 7-8 minutes, until the fish is flaky and the asparagus is crisp tender.
6. Divide between 4 shallow bowls and serve with crusty bread to soak up any juices.

Notes

Adapted from a recipe by Rachael Ray

Nutrition Facts

Calories

829.35

Fat (grams)

28.11

Sat. Fat (grams)

8.18

Carbs (grams)

44.91

Fiber (grams)

7.92

Net carbs

36.98

Sugar (grams)

8.94

Protein (grams)

92.02

Sodium (milligrams)

888.72

Cholesterol (grams)

247.09

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