Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(111 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Get fantastic results with minimum effort, in this easy-to-make fish dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
534
protein
47g
carbs
39g
fat
19g
saturates
4g
fibre
3g
sugar
5g
salt
0.79g
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Ingredients

  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 50g chorizo, peeled and thinly sliced
  • 450g salad or new potatoes, sliced (I used Charlotte)
  • 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
  • crusty bread, to serve

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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.

Recipe from Good Food magazine, May 2009

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Comments

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stevgac's picture
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Really nice - just need to be careful not to burn or overcook the chorizo. A firm favourite:)

d41d0y's picture
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Made this last night. Am in Norway so had to make some changes which were: not using new potatoes (sliced some medium waxy potatoes thinly instead), using a beef stock rather than sherry (I was wary but it tasted yummy in the end), sliced and packaged chorizo rather than a whole sausage that I could cut into chunks myself and used cod.
Also served it with broccoli to make a rounder meal.

I found the dish to be delicious! So simple as well. I want to try again when back home in UK as I think the thin chorizo lacked flavour and I think it will taste even better with chunky bits!

I'd say if people have any spuds left over they'd make a fantastic side dish reheated the next day.

vivdennis's picture
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Great recipe, my 8yr old daughter loves it and my husband who generally dislikes fish unless its in batter.
I changed it slightly by taking away some potatoes and adding chick peas as well.

beezer129's picture
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Great mid week treat, used less potatoes and more cherry toms, which I added to the pots before the fish and cooked a little extra. what a lovely dish even our youngest (7) enjoyed this fish dish.

thestubbs's picture
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Winner!! The whole family ate it. Not too difficult to make and so very tasty. I seved it with tenderstem brocolli but would definately try a bed of spinach next time as i always have some left over! As a personal preference i marinate the tomatoes in garlic and parsley and grill them separatly and add them as I serve the dish......stops them going mushy and adds to the flavour.

franhayes01's picture

I love this dish. I make it a lot and its so easy and tasty. Its good for those not too keen on fish but still want a healthy, flavoursome meal.

Fran

pewter's picture
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something different and very nice

carol_layton's picture
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Another really easy and tasty recipe. This is now one of my husband's most requested meals :-)

katycooks's picture

I made this yesterday, and after I added the sherry, I have to say it wasn't smelling terribly good! However, the finished dish was very tasty indeed - the fish steamed beautifully.

thecrikster's picture
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Great recipe. Simple and tasty. I also added spinach on top of the chorizo, tomatoes and potato, before steaming the fish on top. I went a bit further and sprinkled some chili powder on to the fish and grated some fresh Parmesan over the top to serve. Oh and I had no parsley so I used coriander.
Mine didn't quite look like the photo. somehow the fish always ends on the bottom of the plate with the rest on top! Still, very colorful dish.

janbomyers's picture
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Great! Like the extra veg suggestions.

beverleyannette's picture
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We loved this recipe - I have made it twice in one week. I happened to have some cooked new potatoes handy so I sliced them, added them to the chorizo and reduced their cooking time by ten minutes.

ghensler's picture

it was absolutely excellent, I added onions didnt have sherry but added brandy it was delicious. I also used Sea Bass, it was so quick and easy. Not enough veg content as someone else has mentioned we had french beans and carrots on the side.

hia06av's picture

Vert tasty, there were too many spuds for us too but they were lovely reheated the second day!

For those of us on a tight budget I used frozen fish which worked surprisingly well. Just need to be a bit careful with the timings to get the fish cooked through but not overdone.

lwiggins004's picture
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Easy and delicious. I didn't have sherry so used wine as suggested. I also didn't have any crusty bread to serve with the meal so I added a side dish of sauteed leeks instead... the whole meal was a taste-bud sensation!

clairesherwin's picture
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An easy mid week meal but not my favourite from Good Food. I did add Spinach which worked well.

katyrouth's picture
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Delicious, and as mother*ship says, only one pan to wash up! Will definitely use veg suggestions from others next time.

mother_ship's picture
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Very tasty and all cooked in the one pot saving on the washing up, which is always a good thing! I didn't bother putting oil in the pan as the chorizo makes plenty, I also added some leeks to up the veg content which went well and added a little stock to make up for the lack of oil. I made it with River Cobbler from the Tesco value range, which I had never tried before and was very tasty.

paul-r-butler's picture
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Easy to make, delicious recipe. If you want to add some veg, I recommend making a bed of lightly wilted spinach before piling on the potato and chorizo mixture and topping with the fish and drizzled olive oil.

cafreb's picture
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I made this with tilapia, which I hadn't cooked before but met the description for the fish. I had no sherry so I used a bit of chicken stock instead. Family liked it - mind you still getting used to the idea of chorizo and fish (hence 4 *). Will certainly make it again.

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