Sausage and Fish One-Pot

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This recipe has become one of my absolute favorites and so simple!!! I have also used this same base when making mussels and clams and it turned out awesome.

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Everyone loved it. Next time I know to cook the potatoes 2 minutes longer and use a smidge less lemon (I had a really juicy one.

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This meal is great both for a quick weeknight dinner and dinner for guests. I love one-pot recipes, and this one is among my favorites. While the combination of ingredients--Italian sausage, potatoes, tomatoes, white fish, wine, lemon juice--might seem a bit odd on paper, their flavors marry beautifully in the pot. You'll love this dish!

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You know. . .I LOVE Rachel Ray, and I tried many of her recipes. They just always fall short! 30 minutes is NOT enough time to develop flavor. I even have all the prep done in advance, and give things just a little more time, but they are always lacking, in my book. Sorry Rachel, I'll stick to Ina or Bobby or Ree

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This is so easy and good!! I am allergic to the chili pepper family so I used sweet italian sausage instead. I watched Rachael make this two days ago and it stuck in my mind. Just had to try it. It will be an excellent go to recipe. Rachael, you are wonderful; thank you so much.

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I loved this dish! I substituted italian-style chicken sausage and added corn... I will definitely make this one again!

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This is one of my go-to recipes! I use a dry white wine in place of the vermouth and it tastes absolutely delicious! I use the technique and flavor base for a lot of other recipes. It works with so many different things! Thanks Rachael!

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I have made this several times over the past two years, and will continue to do so. My guys love it every time. I love that there aren't 25 ingredients to be measured, chopped, separated, etc., and clean-up is easy too. It's always good. Use whatever dry white wine is left in the fridge if you don't have vermouth. It really does cut the fish smell. I just quarter the baby Yukon or red potatoes -makes a chunkier, guy-pleasing consistency. And I use the individually-wrapped frozen Haddock portions so I can get the right sizes -just thaw in a sink of warm water immediately before putting in the pot. I get a crusty herb bread loaf from the bakery department and cut it all up & serve -some for the stew, some for the dipping oil & herbs.

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didn't like the combo of flavors

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Everyone in the household loved this recipe. I used pinot grigio instead of vermouth and large peeled and deveined shrimp instead of fish. This has almost become our "spaghetti" in the house because it's so easy and so delicious. That's what I love about some of Rachel's dishes, they are versatile and lend themselves to alternate versions!