Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(129 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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nina moore
27th Jul, 2013
Very tasty and quick to make. I used smoked haddock which gave an extra depth of flavour. This dish will be a firm favourite now.
laughinggirl66
20th Nov, 2012
5.05
as suggested above I used 350g potatoes and gave 2 thirds of the potato mixture to my boyfried and i was plenty full with just a third, i added a little pack choy for the veg factor and was really yummy. you do need to just watch the potatoes both for sticking and also they are cooked before adding the fish. Very quick and easy for weekday meal
cheekylea
3rd Nov, 2012
5.05
Yum!
despinamina
20th Sep, 2012
5.05
Loved this! Packed full of flavour. After reading everone else's comments i added wilted spinach too. My only (very small) critisism is that there wasnt enough juice/sauce for my bread to soak up!
vbuxton
19th Sep, 2012
5.05
Love it. We made it with River Cobbler. Yum Yum
snuggle5
2nd Aug, 2012
4.05
Really delicious recipe! I used white wine instead of sherry & forgot to buy tomatoes so I used 1/2 a tin of tomatoes instead & it was gobbled up by everyone including my 1 year old :)
eleanormayo
29th Jul, 2012
4.05
Yummy, although it did take slightly longer to cook than stated. I used hake and roasted peppers in place of the cherry tomatoes.
kathy535
1st Apr, 2012
4.05
Nice recipe, easy to make and tasty. Loads of potatoes but they were yummy so we ate them all.
superchickie
28th Mar, 2012
5.05
Absolutely gorgeous - just ate this and had to pot before switiching off. Will make this again!
davestevens3
18th Mar, 2012
5.05
one of my favourite fish dishes. works well with tilapia (and very cheap!). usually add garlic and spinach.

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