Chorizo, new potato and haddock one-pot
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
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.
Method
-
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.
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