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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fayfumbs's picture
18th Jan, 2014
Really tasty and will become a regular meal in our house!
15th Jan, 2014
Just made this and my partner and I both loved it. Used cod fillets and doubled up on chorizo, lots of extra white wine (Pinot Grigio). Seasoned with maldon sea salt flakes, garlic pepper and parsley. Just lovely.
26th Nov, 2013
Nice and tasty. As suggested by others, I doubled the quantity of chorizo. I used half a tin of cherry tomatoes including the juice. This meant there was plenty of sauce. And I also added some broccoli florets. My fish fillets were very thick, so in hind-sight I would alter some of the timings.
Smaoineach's picture
27th Aug, 2013
I made this the other night as my first recipe after deciding to start cooking properly. It was easy to make, didn't take long and tasted very good. I used home-grown potatoes which had a lovely, earthy taste which the sherry brought out very well. I'd say that keeping the potatoes stirred is important as it's easy for them to get burnt. I'd also recommend, as others have pointed out, some sauce when the dish is finished to keep the fish interesting - tartar worked a treat as it always does.
13th Aug, 2013
It's a nice recipe, but a bit bland... I made it with River Cobbler and added garlic at the beginning with the chorizo, and a bag of spinach with the tomatoes. I also pretty much doubled the amount of sherry, once I'd sloshed it over my tablespoon! But I think what it really needs is quite a large amount of seasoning, and probably double the amount of chorizo quoted. On the plus side, it's really quick and healthy for a mid-week meal, so I'll probably do it again, subject to the tweaks!
31st Jul, 2013
A really easy and tasty meal to do. I substituted the sherry with wine and used cod. I'm not a very good cook but, this meal was very easy to prepare and cook and tasted delicious! A must try, especially for beginners!
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.
20th Nov, 2012
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
3rd Nov, 2012
20th Sep, 2012
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!


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