The penultimate dish in this week’s run of budget meals once again comes from the BBC GoodFood website. It’s a simple one pot that takes less than 15 minutes to prep and less than 25 minutes to cook – result!
The original recipe can be found here. What appealed to me was, as well as the fact we like to try and eat fish at least once per week, the use of the chorizo which both Wife and I are big fans of.
- 1 tbsp extra virgin olive oil
- 50g chorizo, peeled and thinly sliced
- 450g salad or new potatoes, sliced
- 4 tbsp dry sherry
- 2 skinless, thick fillets of haddock (or other white fish)
- Handful of cherry tomatoes, halved
- Small bunch parsley, chopped
- Crusty bread, to serve
Method of Preparation:
- 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.
This is super easy to cook and took less than 45 minutes in total, which is great, but for me the whole dish lacked something – a bit of a punch. I think you could get away with twice as much chorizo (at least) and a whole heap of seasoning too would help. I ended up chopping up some fresh chilli and scattering it over the top. In fact I’ll tell you what; drop it 350g of potato, up it to 100g of chorizo and cook up a finely sliced chilli with the chorizo at the start.
Also, there’s no guide in the recipe for the heat of the pan when you’re cooking. I’d keep it low to medium otherwise you’re going to burn the potatoes and this means that the fish will take a little bit longer to cook.
Don’t get me wrong, Wife thought it was great, it could just be me. I’d be very interested to hear your thoughts on this dish.