Chorizo, New Potato & Haddock One-pot
In this delightful one-pan dish, tender chunks of chorizo join forces with succulent white fish and delicious potatoes, creating a harmonious blend of flavors. Splash with sherry and garnish with fresh parsley for a finishing touch that is sure to impress. Serve with crusty bread to soak up every last bit of the mouthwatering juices.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 534 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 0.79 milligram of sodium
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