• 100 g chorizo (sliced)
  • 600 g new potatoes (thinly sliced)
  • 2 garlic cloves, chopped
  • 100 ml dry white wine
  • 300 ml vegetable stock
  • 175 g fillets of fresh cod (per person)
  • 1 orange (zest only)
  • 2 tsp mild paprika (smoked if possible)
  • 1 tsp oregano
  • 200 g cherry tomatoes
  • 2 tblsp extra virgin olive oil (plus extra to drizzle)
  • 2 tblsp chopped flat leaf parsley
  • salt and freshly ground black pepper


  • Heat the oil in a large casserole dish with lid and sauté the chorizo for 2 minutes until it start to release its oils.
  • Add the sliced potatoes and garlic to the chorizo. Season lightly with salt and pepper.
  • Add the wine and 300ml of the vegetable stock. Turn down the heat and cook for 15 minutes until the potatoes are just cooked. Lift occasionally with a fish slice to prevent sticking.
  • Mix together the orange zest, paprika, oregano, salt and pepper and sprinkle generously over the fish. Place on top of the potatoes along with the chopped parsley and cherry tomatoes.
  • Cover the casserole dish with a lid and cook for 5-7 minutes or until the fish is cooked through.
  • Drizzle with olive oil and serve.


Catherine's Tips: Use charlotte potatoes if new potatoes are out of season. Replace the chorizo and potatoes with cannellini beans and chopped chilli!