Chorizo, new potato and haddock one-pot
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 tbsp extra-virgin olive oil plus extra to serve
- 50 g chorizo peeled and thinly sliced chorizo chore-ree
- 450 g salad or new potatoes sliced (i used charlotte) 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 sustaina
- good handful cherry tomatoes halved
- 20 g bunch parsley chopped parsley par-slee one of the most ubiquitous herbs in british cookery, parsley is also popular in european and…
- crusty bread to serve
- Carbohydrate 4.07564999708975 g
- Cholesterol 0 mg
- Fat 6.82900001369468 g
- Fiber 0.329999995231628 g
- Protein 0.355999999950124 g
- Saturated Fat 0.945240001890961 g
- Serving Size 1 1 Serving (296g)
- Sodium 8.38999999802949 mg
- Sugar 3.74565000185812 g
- Trans Fat 0.206690000370852 g
- Calories 108 calories
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.
