Sausage And Halibut One Pot Recipe

Flaky halibut fillets and savoury, browned pork sausage simmered together in a rich, fragrant broth of dry vermouth, garlic, sweet cherry tomatoes, and tender sliced potatoes. Brightened with fresh parsley, a squeeze of zesty lemon, and a drizzle of extra-virgin olive oil, this rustic, surf-and-turf one-pan stew offers deep Mediterranean warmth—perfect for mopping up with thick, crusty bread.

Ingredients

• 6 pork sausages

• 2 halibut fillets

• 1 tablespoon extra-virgin olive oil (plus more for garnish)

• 2 large cloves garlic, crushed

• 1 medium onion, thinly sliced

• 680 g baby red or gold potatoes, thinly sliced

• Salt and freshly ground black pepper

• 120 ml dry vermouth or white wine

• 500 g cherry tomatoes, halved

• A handful of flat-leaf parsley, chopped

• Juice of 1/2 lemon

• Crusty bread, to serve

Instructions

1. Heat olive oil in a deep-sided pan over medium-high heat. Add the sausages, breaking them apart as they brown for 3-4 minutes.
2. Stir in crushed garlic, sliced onion, and potatoes. Season with salt and pepper, then pour in half of the vermouth or wine. Cover and cook for 10-12 minutes.
3. Remove the lid, add cherry tomatoes, and gently stir. Place halibut fillets on top, seasoning with salt and pepper, then add the remaining vermouth or wine. Cover and cook until the fish is opaque, about 6-8 minutes.
4. Sprinkle parsley over the dish, squeeze half a lemon on top, and drizzle with extra-virgin olive oil.
5. Ladle the sausage and fish mixture into shallow bowls, ensuring the juices are included. Serve with crusty bread for soaking up the delicious sauce. Enjoy!