Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(131 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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davestevens3
18th Mar, 2012
5.05
one of my favourite fish dishes. works well with tilapia (and very cheap!). usually add garlic and spinach.
andrew_44
6th Mar, 2012
4.05
Nice and quick. 15mins easily for the potatoes. We served ours with some wilted spinach.
Frantic Flapjack
19th Feb, 2012
4.05
Lovely recipe. Very simple ingredients which taste lovely. Left out the chorizo though. Served with olive bread.
mukuchi
4th Feb, 2012
5.05
Really good! Can't get haddock where I am, so I used Pacific Cod, and used the white wine instead of sherry (just because it's cheaper). The cherry tomatoes really brought out the flavour.
mscorpi311
2nd Feb, 2012
5.05
Beautiful recipe!!!! I added onions and spinach to it as suggested and everyone loved it, even my 14 month old!!! Will certainly be doing this one again.
bluemt
1st Feb, 2012
Given the growing awareness of the unsustainability of haddock, I really think either coley or pollock should have been promoted by this recipe. Their names might not be as pretty but the fish tastes the same and they at least are not endangered. Otherwise a very nice recipe, thank you.
annaleech
2nd Jan, 2012
5.05
This was a really tasty recipe, but we decreased the potatoes and added spinach. Think this will become a favourite.
looey82
2nd Jan, 2012
5.05
Lovely and tasty. Has become a regular favourite.
bricin's picture
bricin
30th Nov, 2011
5.05
I've made this a number of times now and each time we're chuffed with the results. I usually end up putting an extra tablespoon or 2 of water in the pan to ensure that the whole thing doesn't dry out while steaming. Haddock is dead expensive here in amsterdam (don't ask me why) so i've made this with cod, panga and tilapia on different occasions. I give them an extra good seasoning with salt, pepper and 'firestorm' pepper, an Australian pepper concoction that includes mace, cloves, dried chili peppers and more, and it's always turned out fantastic. It's a quick, easy and delicious mid-week meal. :)
lorz45
2nd Sep, 2011
This was amazing will definitely be making again, i didnt have the crusty bread but now i have tasted the sauce it is a must for next time

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