Smoked Haddock with Chorizo

A hearty dish presented by Chef Andrew Law from The Kings Head at Ruan Lanihorne, Cornwall.
Smoked Haddock with Chorizo
  • 1 person people
  • 10 mins
  • 5 mins
  • 5 mins


Heat the olive oil in frying pan and fry haddock fillet, skinned side down first, for approx 1 - 2 mins.

Turn fillet over, add chopped Chorizo and Thyme and knob of butter and fry for another 1 -2 minutes until cooked.

Spoon juices over the fish until it turns golden.


  • Seafood Ingredients:
    One medium sized fillet of Smoked Haddock, cut in half
  • Other Ingredients:
  • One thick slice of Chorizo, cut into small cubes
  • 2 sprigs of fresh thyme
  • Dash of Olive Oil
  • Knob of Butter
  • Seasoning (e.g. salt & pepper)
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