Ingredients

serves 4

　　1 tablespoon EVOO (extra-virgin olive oil), plus some for liberal drizzling to garnish

　　1/2 pound bulk Italian hot sausage

　　2 large garlic cloves

　　1 medium onion

　　1 1/2 pounds baby red or Yukon Gold potatoes

　　Salt and pepper

　　1/2 cup dry vermouth or dry white wine

　　1 pint cherry tomatoes, halved

　　4 haddock or cod fillets

　　A handful of fresh flat-leaf parsley, chopped

　　1/2 lemon

　　Crusty bread, to pass at the table

　　

Step 1

In a skillet with a tight-fitting lid, heat the tablespoon of EVOO over medium-high heat. Brown the sausage for 3 to 4 minutes, breaking it down into crumbles as it cooks. While the sausage browns, crush the garlic and trim off the root ends, then thinly slice the onion and potatoes.

　　

Step 2

Add the garlic, onions, and potatoes to the pan and toss to combine with the sausage. Season with salt and pepper.

　　

Step 3

Douse the pan with half the vermouth or wine, set the lid in place, and cook for 10 to 12 minutes.

　　

Step 4

Add the tomatoes to the pan and gently fold into the mixture. Set the fillets atop the mixture and douse with the remaining vermouth or wine.

　　

Step 5

Season the fish with salt and pepper. Set the lid in place and cook for 6 to 8 minutes, until the fish is opaque.

　　

Step 6

Top the cooked fish with the parsley, sprinkle with the juice of the lemon half, and drizzle liberally with EVOO.

　　

Step 7

Serve the mixture at the table from the pan into shallow bowls to hold the juice.

　　

Step 8

Soak crusty bread in the pan drippings and pass at the table.

　　Rachael Ray's Look + Cook