Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(126 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, questions and tips

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jdawson1982
28th Feb, 2015
5.05
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
29th Oct, 2014
3.8
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
9th Oct, 2014
5.05
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
2nd Sep, 2014
3.8
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
2nd May, 2014
5.05
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
1st May, 2014
3.8
Nothing special. Used whiting fillets which were lovely but there are nicer recipes (on this site!!).
philinbrighton's picture
philinbrighton
29th Apr, 2014
3.8
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
7th Apr, 2014
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
21st Mar, 2014
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
20th Mar, 2014
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.

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