Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(133 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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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 :)
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.
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.
10th Mar, 2014
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.
5th Mar, 2014
Lovely, made tonight, very easy and extremely tasty!
22nd Jan, 2014
Absolutely 'scrummy'. I cooked this tonight, Wednesday, am going to cook it again on Sunday for friends. I used white wine and a dash of sherry for colour. Added herbs de Provence, garlic and dill. The potatoes were a little al denti. Will cook them for much longer next time.
fayfumbs's picture
18th Jan, 2014
Really tasty and will become a regular meal in our house!
15th Jan, 2014
Just made this and my partner and I both loved it. Used cod fillets and doubled up on chorizo, lots of extra white wine (Pinot Grigio). Seasoned with maldon sea salt flakes, garlic pepper and parsley. Just lovely.
26th Nov, 2013
Nice and tasty. As suggested by others, I doubled the quantity of chorizo. I used half a tin of cherry tomatoes including the juice. This meant there was plenty of sauce. And I also added some broccoli florets. My fish fillets were very thick, so in hind-sight I would alter some of the timings.
Smaoineach's picture
27th Aug, 2013
I made this the other night as my first recipe after deciding to start cooking properly. It was easy to make, didn't take long and tasted very good. I used home-grown potatoes which had a lovely, earthy taste which the sherry brought out very well. I'd say that keeping the potatoes stirred is important as it's easy for them to get burnt. I'd also recommend, as others have pointed out, some sauce when the dish is finished to keep the fish interesting - tartar worked a treat as it always does.


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