Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

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(155 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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23rd Apr, 2020
This was beautiful. I added a leek and a green pepper as I had them left over. To compensate I upped the wine to 6 tbsp and the chorizo to 75g (I also fried the chorizo for a bit longer at the start, removed it with a slotted spoon and fried the leek/pepper and 10 min parboiled potatoes in the chorizo oil and reintroduced the chorizo just before the fish)
23rd Nov, 2019
I’ve done this before and it’s always good and works perfectly but today I had no sherry, I had no white wine (red for me thanks) so I used one of my fairly ‘standard’ whiskies… it was amazing
Sophie Kelly's picture
Sophie Kelly
30th May, 2019
Very tasty! I read the recommendations in the comments and took the chorizo out after they had released some oils to flavour the potatoes and added them back in along with the tomatoes. This kept the chorizo from burning. I parboiled the potatoes for 5 minutes before adding to the pan with some crushed garlic. White wine made the dish fresh!
26th Jan, 2019
Love this recipe. Made it several times now. And no, I don't parboil the potatoes! I have tried both white wine and sherry and the white wine is definitely lighter. Just be really careful when adding the chorizo as it easily burns or goes hard. It really only needs warmning through.
10th Mar, 2018
What a delicious fantastic recipe. Definitely recommend par boiling the potatoes. Will become a firm regular
28th Jul, 2017
absolutely delicious every time - proper winner with me and my partner - and hardly any washing up! what's not to love
30th Mar, 2017
An absolute winner. I used cod, presliced chorizo. Got over the burn issue by removing it after it was crispy. Par boiled the potatoes and then adding back the chorizo after the potatoes had got a good colour and were almost cooked.
16th Feb, 2017
Lovely recipe. The chorizo was a bit more expensive then that I usually buy but this recipe is worth splashing out on!
5th Jan, 2017
Anti-fish-eating other half jummed this up, very surprised, will definitely make again! Did par-boil the potatoes for a few mins after reading comments and glad i did as unsure they would have been cooked through.
5th Sep, 2016
Very tasty! (used dry white wine, not sherry) Be careful not to burn this though! Even with a lid on after 15 minutes on low heat the chorizo was pretty burned to the bottom and had to be scraped off - check it regularly.


1st May, 2018
Any ideas what I can use instead of the sherry/wine? Cooked before using wine but don’t have any in today.
goodfoodteam's picture
8th May, 2018
Thanks for your question. It looks like we've missed the window so we'd say if you don't have white to hand, you could switch with red. Hope that helps in future.
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