Chorizo, new potato & haddock one-pot
Get fantastic results with minimum effort, in this easy-to-make fish dish
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- 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.
- 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.
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.
Per serving
534 kcalories, protein 47.0g, carbohydrate 39.0g, fat 19.0 g, saturated fat 4.0g, fibre 3.0g, sugar 5.0g, salt 0.79 g
Recipe from Good Food magazine, May 2009.
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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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17
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
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
Per serving
534 kcalories, protein 47.0g, carbohydrate 39.0g, fat 19.0 g, saturated fat 4.0g, fibre 3.0g, sugar 5.0g, salt 0.79 g
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