Smoked haddock and chorizo one pot
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Smoked haddock and chorizo one pot
Maximum flavour with minimum effort; simply serve with crusty bread
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
551Kcal
Fat
25gr
Saturates
8gr
Carbs
31gr
Sugars
10gr
Fibre
7gr
Protein
46gr
Salt
3.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 5 mini cooking chorizo*
- 1 tsp olive oil
- 2 shallots, finely diced
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 x 215g tin butter beans, rinsed and drained
- 1 x 400g tin cherry tomatoes
- 1 x 240g pack smoked haddock, cut into chunks
- juice of 1⁄2 lemon
- small handful parsley, leaves chopped
- crusty bread*, to serve
Step by step
- Cut each chorizo into 4 slices. Heat the oil in a lidded sauté pan and fry the chorizo for 3-4 minutes until beginning to crisp on both sides. Add the shallots, garlic, smoked paprika and a pinch of salt; cook for 2-3 minutes on a low heat.
- Stir in the butter beans and cherry tomatoes. Bring up to the boil, then bubble for 5 minutes until slightly thickened.
- Nestle in the smoked haddock chunks, cover with a lid and simmer gently for 5-7 minutes until the fish is cooked through; it should look opaque and be firm to the touch.
-
Stir in the lemon juice and adjust the seasoning to taste. Scatter over the parsley and serve with crusty bread.
*Check your chorizo is gluten-free and dairy-free and serve with gluten-free bread, if required.
