Poached haddock with saute potatoes, chorizo and poached egg

Bidfood UK

Bidfood UK

Premium Supplier 15th February 2017
Bidfood UK

Bidfood UK

Premium Supplier

Poached haddock with saute potatoes, chorizo and poached egg

Check out our new recipe and don't forget to regularly check our website for new inspiration.... visit now!


  • MSC haddock fillets 88-112g 2
  • Essential Cuisine stock mix fish 1 pint
  • Everyday Favourites unsalted butter 25g
  • Il Pesatore chorizo, sliced 75g
  • Ware potatoes (washed) 150g
  • Bb - Parsley flat 5g
  • Everyday Favourites white wine vinegar 20ml
  • Everyday Favourites free range medium eggs 2
  • Red cherry tomatoes 8


1) Make up a pint of fish stock using the fish stock base. Chop the parsley and cut the cherry tomatoes in half.
2) Place the potatoes into a pan of seasoned water and bring to the boil for 10 minutes until cooked, then drain.
3) Place the haddock into a braising pan and cover with fish stock, place into a hot oven and cook for 10 minutes. When ready remove and drain the fish well and keep warm.
4) Cut the potatoes and tomatoes in half.
5) Heat the butter in a sauté pan, add the chorizo and cook for 2 minutes. Now add the potatoes and cook for a further 2 minutes, then add the tomatoes and parsley – cook for a further 2 minutes.
6) Heat a pan of water with 1 tablespoon of white wine vinegar. When simmering add the eggs and poach for 3-4 minutes until cooked but still runny.
7) To plate, place the sauté potatoes and chorizo into a bowl and add the poached haddock – season with salt and pepper then top with the poached egg.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.