Catherine Fulvio cooks up this easy and flavoursome fish dish.


  • 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


  1. Heat the oil in a large casserole dish with lid and sauté the chorizo for 2 minutes until it start to release its oils.
  2. Add the sliced potatoes and garlic to the chorizo. Season lightly with salt and pepper.
  3. Add the wine and 300ml of the vegetable stock.
  4. Turn down the heat and cook for 15 minutes until the potatoes are just cooked.
  5. Lift occasionally with a fish slice to prevent sticking.
  6. Mix together the orange zest, paprika, oregano, salt and pepper and sprinkle generously over the fish.
  7. Place on top of the potatoes along with the chopped parsley and cherry tomatoes.
  8. Cover the casserole dish with a lid and cook for 5-7 minutes or until the fish is cooked through.
  9. 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!