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Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(118 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

    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

    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

    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 (107)

cleveland's picture
5

Really amazing tastes. I thought it maybe bland but it was so light and tasty. I used white wine and a fish stock cube instead of sherry as didn't have any. Will make again!

Foodmonster2's picture
5

Delicious! Have made it many times and will make again. I prefer to fry the fish separately though (with the skin on).

mareid28's picture

Delicious recipe, I used white wine and added sliced mushrooms. Would highly recommend having some crusty bread to soak up the tasty broth.

disco79's picture
4

I used port which went rather well with this dish. Also had green beans on the side - very yummy!

jonana's picture
4

Quick and easy recipe and perfect sized portion. Added a bit of balsamic vinegar reduction at the end for taste.

christophermtbradley's picture
5

AMAZING.....my wife made me try it and it was once of the nicest things i've eaten this year :)

supermama's picture
4

Delicious. Made this for my husband and he just loved it, its quick and easy and very tasty and filling, no room for pudding after.

sergeimuller's picture
5

Great dish for a lazy summer's afternoon.

Very easy to cook and goes great with a decent bottle of wine :)

gnixon's picture
4

Quick, simple and tastes delicious. I used wine instead of sherry and fish with its skin still on and it tasted fantastic. Will definitely make this again!

cakeanyone's picture
3

Very good recipe. Quick and easy. Think it's a shame Peteryyz doesn't like experimenting...that's half the fun of cooking!!

oldhal's picture
5

Excellent recipe, very quick and esay cook mid-week tea. I added a little more chorizo than suggested, and par-boiled the potatoe for a few minutes first. I will definately be making this dish again sometime very soon.

gnashers's picture
4

Yummee.
Used cod.
Used white wine instead of sherry.
Added french beans at same time as potatoes.
Added asparagus and baby sweetcorn at same time as fish and tomatoes.
Served with a little cheese sauce drizzled around the plate.
All in all 20 mins from slicing potatoes to serving.
Most excellent and no doubt will be a regular but will try with other fish.
Nearly forgot.... wish I had some crusty rolls/bread as the leftover juice was to die for. Even our cat loved it!!

sarahbadis's picture
5

Peteryyz - isn't that what cooking is all about, putting your own personal stamp on a recipe!!

sarahbadis's picture
5

This was absolutely scrummy. I used River Cobbler instead of Haddock & white wine instead of Sherry. I will probably use less olive oil at the beginning of the recipe in future as the chorizo produces quite a lot of it's own fat but on the whole it is so tasty. I served it with a selection of steamed vegetables; babycorn, french beans, broccoli & mange tout. It went down a storm.

peteryyz's picture

Why does EVERYONE!!! change or tailor every single bloody recipe on here-"We didn't like it with Jersey Royals ,so we had Chips with it!!!!!!"(for example)......Eh!!!....Unbelievable...Unbelievable!!. For gods sake, make it as it's shown here or don't bother!!!

missjones's picture
4

Oops, forgot to rate

missjones's picture
4

Cooked this for my boyfriend last night and it was absolutely delicious! I served it with wilted spinach and a crusty baguette. Unfortunately he was helping so he realised how easy it was, but if it's possible to hide in the kitchen, this would look really impressive :)

chimpunk's picture
4

Really quick and easy to make. I wouldn't recommend serving with bread, the potatoes are enough. I did some extra steamed veg to go with it and it was lovely. Will definitely make it again.

emsaustin's picture
3

great recipe full of flavour

ruby07's picture
4

loved this. healthy and light and the fish was perfect. I used cod instead of haddock and it was perfect.

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