Sausage And Fish Quick Pot

• 1T Extra virgin olive oil
• 1/2 lb bulk hot Italian sausage
• 2 large cloves of garlic
• 1 large onion
• 1 1/2 lbs baby red or yukon god potatoes
• Salt and fresh ground black pepper
• 1/2 cup dry vermouth or dry white wine
• 1 pint cherry tomatoes halved
• 4 haddock or cod fillets (SHRIMP AND OR SCALLOPS MAY BE SUBSTITUTED)
• Handful of flat leaf parsley-chopped
• 1/2 lemon
• Crusty bread to pass at table.

1. Heat tablespoon of olive oil over medium high heat.Use a skillet with tight fitting lid. Add the sausage and crumble while browning about 3 or 4 minutes. While the sausage browns crush the garlic. Peel the potatoes and onion and thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper to taste. Douse the pan with half of the wine cover the pan with the lid and cook 10 to 12 minutes. Remove lid , add the tomatoes and gently stir into the mixture. Set fish on top of mixture and douse with the remaining wine. Season the fish with salt and pepper to taste. Set lid on pot and cook until the fish is opaque - about 6 to 8 minutes.
2. Top the fish with parsley, the juice of 1/2 lemon and garnish with a liberal drizzle of olive oil. To serve, transfer the fish and sausage mixture into shallow bowls to hold the juice. Use the crusty bread to soak in the juice at the table.

t, sausage, garlic, onion, baby red, salt, white wine, tomatoes, haddock, handful of flat leaf parsley, lemon, crusty bread

Taken from www.epicurious.com/recipes/member/views/sausage-and-fish-quick-pot-50183769 (may not work)