1. Put your potatoes in a pan of salted water and bring to the boil. Simmer for 10 minutes, drain and leave to one side.
2. Heat the olive oil in a pan and fry the chorizo for a minute or two until it starts to crisp up and releases its smoky orange oils. Remove from the pan and keep to one side.
3. Season the cod fillets and fry in the same pan until browned on both sides (this should only take a few minutes as the fillets are fairly small). Remove them from the pan and place on a plate covered with foil to keep warm.
4. Fry the tomatoes and rosemary for a few minutes in the same pan, then toss the potatoes in the tomatoes, chorizo and any remaining oil. Serve on the side of the cod fillet.
Spruce it Up
You could try this with many white fish varieties so keep an eye out for what’s on offer. Fish is never that cheap but by bulking the meal out with potatoes and adding a meat element it’s filling. You could also buy a decent fresh and crusty loaf of bread to soak up all the juices.