Chorizo, new potato & haddock one-pot

Chorizo, new potato & haddock one-pot

  • Rating: 4 out of 5.155 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal534
fat19g
saturates4g
carbs39g
sugars5g
fibre3g
protein47g
low insalt0.79g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
MINTED BUTTER-BAKED POTATOES

Sit 750g new potatoes in the middle of a large sheet of foil on a baking tray. Dot with 50g butter and season well. Seal the sides of the foil to make a parcel. Roast at 220C/fan 200C/ gas 7 for 1 hr. Open the bag, toss potatoes in their butter, then tear in a large handful mint and serve.

Goes well with

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    Rating: 4 out of 5.155 ratings
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