Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(124 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
Get fantastic results with minimum effort, in this easy-to-make fish dish

Nutrition and extra info

Nutrition: per serving

  • kcal534
  • fat19g
  • saturates4g
  • carbs39g
  • sugars5g
  • fibre3g
  • protein47g
  • salt0.79g
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Ingredients

  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 50g chorizo, peeled and thinly sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 450g salad or new potatoes, sliced (I used Charlotte)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • crusty bread, to serve

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.

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Comments (110)

chimpunk's picture
4

Really quick and easy to make. I wouldn't recommend serving with bread, the potatoes are enough. I did some extra steamed veg to go with it and it was lovely. Will definitely make it again.

emsaustin's picture
3

great recipe full of flavour

ruby07's picture
4

loved this. healthy and light and the fish was perfect. I used cod instead of haddock and it was perfect.

007tortoise's picture
5

Really tasty dish. I especially enjoy it with smoked haddock.

pinkystan's picture
5

Morrisons has a recipe card for this dish, but it incorporates green beans too. Very tasty, although slightly runny sauce so I'll forego the new potatoes and serve with mashed next time.

alexneville's picture
5

Great recipe and so easy. I have used haddock and cod and both worked well. I also have used normal peeled potatoes and this was tasty too.

fenestraovalis's picture

This is a super & easy one pot. I used cheap as chips Coley. 450 grams potatoes is too generous! Perhaps my chorizo was at fault but it needed just a little bit more bite. I think I might add chili - pinch of flakes or the real thing - next time. I also like the suggestions of wilting spinach on the dish.

innyminy's picture
5

This was great, easy and simple. had the ingrediants already, left the recipe out, and got home to find my other half had it all ready for me!! If he can manage it anyone can!

stevgac's picture
5

Really nice - just need to be careful not to burn or overcook the chorizo. A firm favourite:)

d41d0y's picture
5

Made this last night. Am in Norway so had to make some changes which were: not using new potatoes (sliced some medium waxy potatoes thinly instead), using a beef stock rather than sherry (I was wary but it tasted yummy in the end), sliced and packaged chorizo rather than a whole sausage that I could cut into chunks myself and used cod.
Also served it with broccoli to make a rounder meal.

I found the dish to be delicious! So simple as well. I want to try again when back home in UK as I think the thin chorizo lacked flavour and I think it will taste even better with chunky bits!

I'd say if people have any spuds left over they'd make a fantastic side dish reheated the next day.

vivdennis's picture
5

Great recipe, my 8yr old daughter loves it and my husband who generally dislikes fish unless its in batter.
I changed it slightly by taking away some potatoes and adding chick peas as well.

beezer129's picture
5

Great mid week treat, used less potatoes and more cherry toms, which I added to the pots before the fish and cooked a little extra. what a lovely dish even our youngest (7) enjoyed this fish dish.

thestubbs's picture
5

Winner!! The whole family ate it. Not too difficult to make and so very tasty. I seved it with tenderstem brocolli but would definately try a bed of spinach next time as i always have some left over! As a personal preference i marinate the tomatoes in garlic and parsley and grill them separatly and add them as I serve the dish......stops them going mushy and adds to the flavour.

franhayes01's picture

I love this dish. I make it a lot and its so easy and tasty. Its good for those not too keen on fish but still want a healthy, flavoursome meal.

Fran

pewter's picture
4

something different and very nice

carol_layton's picture
5

Another really easy and tasty recipe. This is now one of my husband's most requested meals :-)

katycooks's picture

I made this yesterday, and after I added the sherry, I have to say it wasn't smelling terribly good! However, the finished dish was very tasty indeed - the fish steamed beautifully.

thecrikster's picture
5

Great recipe. Simple and tasty. I also added spinach on top of the chorizo, tomatoes and potato, before steaming the fish on top. I went a bit further and sprinkled some chili powder on to the fish and grated some fresh Parmesan over the top to serve. Oh and I had no parsley so I used coriander.
Mine didn't quite look like the photo. somehow the fish always ends on the bottom of the plate with the rest on top! Still, very colorful dish.

janbomyers's picture
5

Great! Like the extra veg suggestions.

beverleyannette's picture
5

We loved this recipe - I have made it twice in one week. I happened to have some cooked new potatoes handy so I sliced them, added them to the chorizo and reduced their cooking time by ten minutes.

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