Chorizo, New Potato & Haddock One-Pot

• Time: 30 minutes (Prep 10 mins | Cook 20 mins)
• Difficulty: Easy
• Serves: 2

Ingredients

• 1 tbsp extra virgin olive oil (plus extra to serve)
• 50g chorizo (peeled and thinly sliced)
• 450g salad or new potatoes, sliced (Charlotte variety works well)
• 4 tbsp dry sherry or white wine
• 2 skinless thick white fish fillets (sustainably caught haddock)
• 1 handful cherry tomatoes (halved)
• 20g fresh parsley (chopped)
• Crusty bread (to serve)

Method

1. Heat a large lidded frying pan, then add the oil. Tip in the chorizo50g chorizo (peeled and thinly sliced) and fry for 2 minutes until it starts to release its oils, then tip in the potatoes and some seasoning.
2. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 minutes until the potatoes are just tender. Move them around the pan a bit halfway through.
3. Season the fish well. Give the potatoes another stir, add the cherry tomatoes1 handful cherry tomatoes (halved) and most of the chopped parsley20g fresh parsley (chopped) to the pan, then lay the fish on top.
4. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 minutes, or until the fish has turned white and is flaky when prodded in the middle.
5. Scatter with a little more parsley20g fresh parsley (chopped) and drizzle with more extra virgin olive oil1 tbsp extra virgin olive oil (plus extra to serve). Serve straight away with crusty breadCrusty bread (to serve).