Name: Chorizo, new potato & haddock one-pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 tbsp extra-virgin olive oil plus extra to serve; 50g chorizo peeled and thinly sliced; 450g salad or new potatoes sliced (I used Charlotte); 4 tbsp dry sherry or more if you need it (or use white wine); 2 skinless thick fillets white fish (I used sustainably caught haddock); good handful cherry tomatoes halved; 20g bunch parsley chopped; crusty bread to serve

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Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

Jane Hornby

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.192 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp extra-virgin olive oil

plus extra to serve
50g chorizo

peeled and thinly sliced
450g salad or new potatoes

sliced (I used Charlotte)
4 tbsp dry sherry

or more if you need it (or use white wine)
2 skinless thick fillets white fish

(I used sustainably caught haddock)
good handful cherry tomatoes

halved
20g bunch parsley

chopped
crusty bread

to serve

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Nutrition: per serving

kcal534
fat19g
saturates4g
carbs39g
sugars5g
fibre3g
protein47g
salt0.79g

low

Method

step 1

Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
step 2

Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.

RECIPE TIPS

MINTED BUTTER-BAKED POTATOES

Sit 750g new potatoes in the middle of a large sheet of foil on a baking tray. Dot with 50g butter and season well. Seal the sides of the foil to make a parcel. Roast at 220C/fan 200C/ gas 7 for 1 hr. Open the bag, toss potatoes in their butter, then tear in a large handful mint and serve.

Recipe from Good Food magazine, May 2009

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A star rating of 4.5 out of 5.192 ratings

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