Smoked Mackerel and Chorizo Pan Potatoes
Pan-fried potatoes with spicy chorizo, cherry tomatoes, and flaked smoked mackerel finished with fresh parsley. The chorizo releases its oil to cook the potatoes until tender, then mackerel fillets are gently folded in for a complete one-pan meal.
Ingredients
- 7 oz chorizo, roughly chopped
- 2 small onions, chopped
- 2 lb potatoes, cut into small cubes
- 9 oz cherry tomatoes, halved
- 4 peppered smoked mackerel fillets, skinnedsmoked trout fillets1:1fishsmoked
similar flake texture and oil content
- fresh parsley leaves, chopped
Instructions
- 1
Heat a large non-stick frying pan over high heat.
- 2
Add chorizo and cook, stirring, until most oil is released. Remove with a slotted spoon and set aside.
- 3
Reduce heat to medium. Add onions and potatoes to the pan and coat in chorizo oil.
- 4
Cook, stirring occasionally, until potatoes are tender and onions are golden.
- 5
Stir tomatoes and chorizo back into the pan.
- 6
Flake mackerel fillets with a fork and add to the pan. Gently mix and cook until piping hot.
- 7
Stir in parsley. Divide between plates and serve with mixed leaf salad.
Tips
Use a non-stick pan to prevent sticking when cooking potatoes.
Stir potatoes occasionally to ensure even cooking and prevent burning.
Flake mackerel gently to keep fillets intact when mixing.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat to avoid drying the mackerel.
Chop onions and potatoes up to 4 hours ahead. Store chorizo and mackerel in original packaging until ready to cook.
Serve with a mixed leaf salad as suggested. A crisp white wine or light beer complements the smoked fish and chorizo.
Common Mistakes
Add mackerel too early and overcook it to maintain flaky texture—add only in the final 2 minutes.
Skip the initial high-heat chorizo step and you'll lose the oil needed to flavor the potatoes.
Overcrowd the pan so potatoes steam instead of frying—use a large pan.
Substitutions
similar flake texture and oil content