Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(137 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, questions and tips

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10th Mar, 2018
What a delicious fantastic recipe. Definitely recommend par boiling the potatoes. Will become a firm regular
28th Jul, 2017
absolutely delicious every time - proper winner with me and my partner - and hardly any washing up! what's not to love
30th Mar, 2017
An absolute winner. I used cod, presliced chorizo. Got over the burn issue by removing it after it was crispy. Par boiled the potatoes and then adding back the chorizo after the potatoes had got a good colour and were almost cooked.
16th Feb, 2017
Lovely recipe. The chorizo was a bit more expensive then that I usually buy but this recipe is worth splashing out on!
5th Jan, 2017
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.
5th Sep, 2016
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
23rd Aug, 2016
Good recipe and very easy to make. I use frozen fish, the rest accordingly to the recipe, very popular in our family.
25th May, 2016
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.
25th Apr, 2016
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.
29th Mar, 2016
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.


1st May, 2018
Any ideas what I can use instead of the sherry/wine? Cooked before using wine but don’t have any in today.
goodfoodteam's picture
8th May, 2018
Thanks for your question. It looks like we've missed the window so we'd say if you don't have white to hand, you could switch with red. Hope that helps in future.
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