When I told a friend I made fish and sausage stew, she looked at me a little funny. I can see how the idea of fish and sausage together caught her by surprise, but the two proteins work really well together in this dish. I will post the photos sometime this week.
1 tablespoon extra virgin olive oil
2 mild Italian sausages, casings removed
1 medium onion, thinly sliced
1 garlic cove, minced
2 cups sliced white potatoes (about 2 potatoes)
1 1/2 cups white wine
1 cup grape tomatoes, cut in half
4 Tilapia fillets
1 tablespoon fresh flat leaf parsley, minced
Salt and pepper
Step one: Heat olive oil in a large skillet over medium heat. Add sausages and break up into small pieces with a wooden spoon. Cook the sausages until golden brown and spoon into a bowl for later use.
Step two: Add onion and garlic to the skillet and cook until onion slices are translucent. Add potatoes, wine, salt and pepper to the skillet and bring to a simmer. Turn the heat to low and cover the skillet with a lid or aluminum foil and cook until potatoes are cook through. About 150-20 minutes. Cooking time will vary depending on the thickness of the slices.
Step three: Remove the lid or foil and mix the tomatoes into the stew. Turn to heat to medium and place the Tilapia fillets on top of the mixture. Sprinkle salt and pepper on the fillets and top by parsley. Cover the skillet and cook until the fish is opaque. Serve over brown rice.