Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(125 ratings)

Prep: 10 mins Cook: 20 mins


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



    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)



    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



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

  • crusty bread, to serve


  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 (111)

Anastaciawilde's picture

Anti-fish-eating other half jummed this up, very surprised, will definitely make again! Did par-boil the potatoes for a few mins after reading comments and glad i did as unsure they would have been cooked through.

gnocchi_and_ginger's picture

Very tasty! (used dry white wine, not sherry)

Be careful not to burn this though! Even with a lid on after 15 minutes on low heat the chorizo was pretty burned to the bottom and had to be scraped off - check it regularly.

NatCupcake's picture

Good recipe and very easy to make. I use frozen fish, the rest accordingly to the recipe, very popular in our family.

Coolkets81's picture

This is a good recipe and very quick. I replaced new potatoes with roasted sweet potatoes to make it little healthier (the chorizos are heavy enough). I also added some pan fried mushrooms. Definitely making it again.

lizleicester's picture

This is so tasty (even without the potatoes which were left out to keep the carbs down). Masses of delicious flavour and really quick to cook.

Goodfoodjue's picture

Really tasty recipe. I wanted to make a larger quantity than stated so I decided to bake in the oven rather than on the stove top.
Parboiled potatoes for 10 mins, then sliced and mixed with oil and sherry in a freezer bag before tipping in a large roasting dish. Roasted for 30 mins, fan 200 before adding tomatoes, parsley and fish. Then baked for extra 20 mins.
Served with green beans.
Potatoes had a lovely golden colour. Delicious.

dave6376's picture

Nice enough recipe but the cooking times for the potatoes and the fish were too short.

gnocchi_and_ginger's picture

We cut our new potatoes into pieces around half a centimetre wide, maybe less - perhaps your potato pieces were larger than the recipe expected?

cathydonald's picture

I wasn't that keen on this, much nicer recipes on good food. Think it neede more vegetables as others have suggested like spinach or peppers. Was ok just a bit boring.

jdawson1982's picture

Really enjoyed this recipe. Some slight variation on the ingredients listed due to availability of products here in New Zealand but it turned out really great. Very tasty. Haddock wasn't available so used Basa, and the Chorizo wasn't as good /authentic here as is in Europe which may have given a different flavour overall. Potatoes take longer to cook than stated as already mentioned in previous comments but not really a problem. Give it a go, very fresh, healthy, colourful, simple and tasty.

allie80's picture

I did add to this recipe - a yellow pepper, a red onion and some garlic at the beginning and some fine green beans 5 minutes before the end. I also par-boiled the sliced potatoes for 5 minutes based on the other comments. The haddock was also quite thick so I ended up cooking it for 9 minutes instead of five. I thought it was a nice, tasty, quick and easy meal that you can adapt depending on what veg you have. Next time I think I would also double the chorizo and perhaps add a little paprika.

brearley's picture

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

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

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.

lizleicester's picture

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

philinbrighton's picture

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.


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