- 4 oz. Italian turkey sausage
- 2 Cloves garlic (thinly sliced)
- 1 Bulb sliced fennel (dice 1/2 in. size)
- 2 lbs. Roma tomatoes (cut into large chunks)
- 1/2 of a thinly sliced Spanish onion
- 8 oz. Fish stock
- 1 oz. Canola oil
- Pepper to taste
- Four 6 oz. portions of Cusk*


Rustic Tomato-Fennel & Italian Sausage Stew
1) Pre-heat a 4 qt sauce pan to medium heat and slowly cook the sausage, stirring occasionally until it is completely cooked** and transfer to a bowl.
2) In the same pan add the sliced garlic and cook on medium low heat for 2 minutes. When garlic has become translucent, add fennel, tomatoes, and onions. Allow the vegetables to cook, stirring frequently until soft ( 8-10 minutes).
3) Carefully place the tomato stew in a blender with 2 oz. of fish stock and pulse the mixture until it becomes chunky, but not completely smooth.
4) Salt and pepper to taste.

Seared Cusk
5) In a non-stick pan, place 1 oz. canola oil in the pan on medium-high heat and season the fish with pepper only. Place the fish in the pan.
6) Allow it to sear the fish for 60-90 seconds until the fish has a brownish color and then carefully flip the fish over in the pan. After the fish is flipped add the remaining fish stock to the pan, lower heat and cover until the fish is completely cooked.** The liquid is used to help steam the fish and prevent it from burning in the pan.
7) Make sure to check the fish every minute to ensure that the liquid is still in the pan. Add one TBSP of water if liquid has evaporated.

8) Chop the sausage and add it to the tomato stew, then place on the plate. Put the fish on top and serve immediately.

* Substitute Cusk with Flounder or Hake

** Note: Turkey sausage is fully cooked when it reaches an internal temperature of 165 degrees F. Fish is fully cooked when it is opaque and flakes easily with a fork.