Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(107 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Get fantastic results with minimum effort, in this easy-to-make fish dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
534
protein
47g
carbs
39g
fat
19g
saturates
4g
fibre
3g
sugar
5g
salt
0.79g

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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Method

  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.
  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 from Good Food magazine, May 2009

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Comments

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brearley's picture
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Very tasty. I used cod in place of haddock and doubled the chorizo, as suggested by others. The only negative was the chorizo which was burnt to a crisp.

nwindle's picture
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Very nice. Tasty, healthy and easy to make. I also added wilted spinach at the end and added extra chorizo to the dish which really helped. The chorizo really makes this dish. My one gripe (hence the 4 stars) is that there is no way the potatoes only take 20 mins to cook. More like an hour - and I had mine sliced pretty thinly. I will make this dish again but I will par boil the potatoes first and probably add some garlic in there too.

danielledlima's picture
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Surprising super-hit!
I added a minced clove of garlic, half a teaspoon of oregano and a splash of port (in addition to the white wine) just before adding the cherry tomatoes. At the end, there were juices left in the pan which I de-glazed with some more white wine and thickened a bit for a nice sauce to pour over the fish.
Yummy!

lizleicester's picture
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Nothing special. Used whiting fillets which were lovely but there are nicer recipes (on this site!!).

philinbrighton's picture
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I had this book marked for ages but didn't get around to cooking it. So glad I did, it's really yum! I just fried the chorizo without any extra oil to release it's own oils, then added the potato and browned it off until nearly cooked.

I squeezed a bit of lemon juice over at the end too. So healthy and so tasty!

Kamillanlarsen's picture

Made this for dinner this evening. It was quick and easy and tasted nice.
I used red wine instead of sherry and added a few leaves of wild garlic to get some extra taste going.
Almost burned my potatoes as the recipe says to leave them to cook, so other cooks beware of the temperature of your pan when you put the lid on.
I found the potatoes cooked in the same time as stated in the recipe, I guess it depends on the thickness of your slices :)

arunatak's picture

Such a lovely, easy, tasty meal - even my fussy teenage sons enjoyed it - definitely making again next week. Added a little more chorizo like previous comments. As a working mum this was perfect for a midweek meal.

sarahkdouglas's picture

Tasty, but needs a few changes: Double the chorizo, add garlic, and give the potatoes waaaay longer than stated (30-40 mins), and it needs more liquid while cooking (I just used water). As others have said, wilting some spinach in at the end is nice, and I added a bit of creme fraiche too, which worked really well. I also pan-fried the fish separately, as I like a crispy skin. It went well with griddled lemony courgettes.

mattvaughan86's picture

Great recipe - made it for me and my partner and it went down great.

Added extra chorizo and diced it rather than sliced it. But the dish was just brilliant, a perfect dish in about 30 minutes and I've passed on the recipe to a few mates and my mum!

Would possibly add some wilted leaves to it next time but this time just made a little Cucumber, Tomato and Coriander salad which complimented it nicely.

mmmichaela's picture
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Lovely, made tonight, very easy and extremely tasty!

Millsybabe's picture
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Absolutely 'scrummy'. I cooked this tonight, Wednesday, am going to cook it again on Sunday for friends. I used white wine and a dash of sherry for colour. Added herbs de Provence, garlic and dill. The potatoes were a little al denti. Will cook them for much longer next time.

fayfumbs's picture
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Really tasty and will become a regular meal in our house!

ramblinghaggis's picture

Just made this and my partner and I both loved it. Used cod fillets and doubled up on chorizo, lots of extra white wine (Pinot Grigio). Seasoned with maldon sea salt flakes, garlic pepper and parsley. Just lovely.

cshobbs's picture

Nice and tasty. As suggested by others, I doubled the quantity of chorizo. I used half a tin of cherry tomatoes including the juice. This meant there was plenty of sauce. And I also added some broccoli florets. My fish fillets were very thick, so in hind-sight I would alter some of the timings.

Smaoineach's picture
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I made this the other night as my first recipe after deciding to start cooking properly. It was easy to make, didn't take long and tasted very good. I used home-grown potatoes which had a lovely, earthy taste which the sherry brought out very well.

I'd say that keeping the potatoes stirred is important as it's easy for them to get burnt. I'd also recommend, as others have pointed out, some sauce when the dish is finished to keep the fish interesting - tartar worked a treat as it always does.

jmor18's picture
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It's a nice recipe, but a bit bland...
I made it with River Cobbler and added garlic at the beginning with the chorizo, and a bag of spinach with the tomatoes. I also pretty much doubled the amount of sherry, once I'd sloshed it over my tablespoon!
But I think what it really needs is quite a large amount of seasoning, and probably double the amount of chorizo quoted.
On the plus side, it's really quick and healthy for a mid-week meal, so I'll probably do it again, subject to the tweaks!

estie121's picture

A really easy and tasty meal to do. I substituted the sherry with wine and used cod. I'm not a very good cook but, this meal was very easy to prepare and cook and tasted delicious! A must try, especially for beginners!

nina moore's picture

Very tasty and quick to make. I used smoked haddock which gave an extra depth of flavour. This dish will be a firm favourite now.

laughinggirl66's picture
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as suggested above I used 350g potatoes and gave 2 thirds of the potato mixture to my boyfried and i was plenty full with just a third, i added a little pack choy for the veg factor and was really yummy. you do need to just watch the potatoes both for sticking and also they are cooked before adding the fish. Very quick and easy for weekday meal

cheekylea's picture
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Yum!

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