I adore the, somewhat contradictory, delicate boldness of smoked fish. A newcomer might suspect that the delicate flesh wouldn’t take the flavour, but we all know that it just works. That gentle smokiness pairs so well with the paprika-spiked chorizo. The tender leeks and slightly startling bite from the capers takes the flavour of this dish – which is essentially a broth – even further. 

Helen Cathcart

Ingredients - serves 2-4

  • 300g raw chorizo sausage
  • 2 large leeks
  • 2 large fillets smoked haddock
  • 500ml good-quality chicken stock
  • 2tbsp non-pareil capers

The Essentials 

  • sea salt flakes
  • coarse black pepper 


Preheat the oven to 200°C/180°C fan/gas mark 6.

Slice the chorizo into 5mm slices. Slice the leeks into 1cm discs and place to one side until needed.

Heat a heavy, shallow casserole – one you have a lid for – over a high heat and add the chorizo. Fry the pieces, stirring every few seconds, until the chorizo starts to leak out its orange, spicy oil. Once it does, add the leeks to the pan and fry for 1 minute. Add the stock with a pinch of salt and pepper, bring to a boil, then cover with a lid and cook for 40 minutes in the oven – if you don’t have a lid, a piece of foil tightly wrapped around the pan should be ok.

After 40 minutes, uncover the pan and lay the haddock fillets on top. Return the pan to the oven and cook for a further 10–12 minutes, until the haddock is cooked through. Flake the haddock into the broth beneath, scatter over the capers, check the seasoning – though I find this to be balanced enough – and finally, serve.