Cooking The Catch - Braised Blackfish (Tautog) Dish

Join Andy Nabreski, author of the column "Living Off The Land (And Sea)", as he cooks one of the tastiest fish, Tautog.
Ingredients used:
-freshly-caught tautog
-white cooking wine
-fennel
-celery
-chorizo
-diced canned tomatoes
-white onions
-whole garlic
-ground cumin
-kosher salt
-black pepper
-red pepper
-olive oil
-saffron (optional)
-loaf of french bread
-butter
-garlic salt

[@FrazzleDazzlexD]

This was awesome

[@mattb9407]

*** 1:38, as I add a literal handful of crushed red pepper into my seafood chowder simmering on the stove

[@xiphiasoffishwell4781]

Great recipe. Quick question: could you substitute the tautog for black sea bass or porgy?

[@OnTheWaterMedia]

Definitely Black Sea Bass could be substituted. Porgy might be trickier with the smaller bones.

[@tenebrisrex333]

Ahemmm... That's Sha-reese (chourico)