Haddock and Chorizo Tapas

You can eat this fun dish as a meal on its own or as part of a larger tapas party!

Serves 4 as a dinner, or 8 as a small plate

1 Tbsp. extra virgin olive oil

½ lb. Spanish chorizo, sliced ¼-inch thick

¾ lb. new potatoes, sliced ¼-inch thick

Kosher salt and freshly ground black pepper

¼ cup dry sherry

4 6 oz. boneless skinless haddock fillets

1 pint yellow or red cherry tomatoes, halved

½ cup chopped fresh parsley

Crusty bread for serving

Heat the oil in a large nonstick skillet with a lid over medium low. Add the chorizo and cook, stirring, until the chorizo renders its fat. Stir in the potatoes and season with salt and pepper. Pour over the sherry and cover the pan tightly. Cook until the potatoes are just tender, about 10 minutes, stirring halfway through.

Season the fish with salt and pepper. Stir in the tomatoes and most of the parsley. Lay the fish on top of the chorizo and potatoes and pour over another 2 Tbsp. of sherry. Cover the pan and cook until the fish is opaque throughout, about 7 minutes. 

Sprinkle the pan with the remaining parsley and serve immediately with the crusty bread.