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How to Make Braised Tautog with Chorizo - A Step-by-Step Guide

Welcome to this delicious recipe for Braised Tautog with Chorizo! Tautog, also known as blackfish, is a type of fish found along the Atlantic coast, known for its firm, white flesh and rich flavor. In this recipe, the tautog is braised with spicy chorizo sausage, creating a dish that is full of bold, savory flavors.

This dish is perfect for a special dinner party or a cozy night in, as it is both impressive and comforting. Braising the tautog with chorizo infuses the fish with the smok...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.

    • Nutrition

    788 cal.

    • Total Fat: 46g
    • Saturated Fat: 3g
    • Cholesterol: 165mg
    • Sodium: 1525mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 43g
    • Vitamin C: 39mg
    • Calcium: 201mg
    • Iron: 7mg
    • Potassium: 1378mg

    Categories

    Fish recipes
    Seafood recipes
    Meat recipes
    Main recipes
    Braised recipes